Turkey Taco Skillet
This Turkey Taco Skillet is loaded with potatoes, peppers, onion, seasoned ground turkey, homemade pico de gallo, and creamy avocado dressing. Delicious and good for you!
Controversial opinion: Sometimes taco night doesn’t have to be tacos. I’m telling you this Turkey Taco Skillet is where it’s at, friend! You won’t even miss tortillas.
This skillet dinner is truly loaded up with big flavors. Plus you can customize it however you like!
First you sauté the potatoes, onion, and peppers. Brown your ground turkey and stir in the seasonings. Layer your turkey on top of the finished potatoes. Add homemade Pico de Gallo and a drizzle of my Creamy Avocado Dressing & Dip. That’s an awesome meal, right?
Other optional toppings you may enjoy are lettuce, black olives, salsa, avocado slices, cheese, sour cream, or fresh chopped cilantro. Make it however you want it!
Turkey Taco Skillet
- 4 medium gold or yellow potatoes, diced
- 1/2 large yellow or white onion, diced
- 1 bell pepper (any color), diced, I use 1/2 red and 1/2 green.
- salt & pepper
- 2 tbsp cooking fat of choice, I use EVOO.
- 1 lb lean ground turkey, I use 93/7. You can substitute ground beef if you prefer.
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp salt
Pico de Gallo
- 1 medium tomato, diced
- 1/2 large white or yellow onion, diced
- lime juice to taste
- salt to taste
- handful of cilantro, chopped
Creamy Avocado Dressing
- 1 avocado
- 1/4 cup water
- 1/4 tsp garlic powder
- 1/4 tsp salt
- handful of cilantro
Optional toppings: lettuce, black olives, salsa, cheese, sour cream, fresh cilantro, guacamole, and/or avocado slices.
- Heat your cooking fat of choice (I use EVOO) in a nonstick pan. Add diced potatoes, peppers, and onion. Sauté on medium high heat, stirring occasionally until sides of potatoes have browned. This can take 5 to 10 minutes depending on your stove and the size of your potatoes. Once potatoes have some good browning reduce heat to medium, cover, and let cook for another 2 to 3 minutes until tender.
- While potatoes are cooking combine Pico de Gallo ingredients into a small bowl and stir. Add lime juice and salt a little at a time. Taste and add more until you get it how you like it. Set aside.
- Remove potatoes, peppers, and onion from the skillet when finished and set aside.
- Add your ground turkey to the skillet on medium high heat. Crumble the turkey using your spatula. Sauté until browned and cooked through. Add all seasonings and stir until combined.
- While turkey is cooking combine your Creamy Avocado Dressing ingredients in the blender. Blend until smooth and thick.
- If you want to assemble everything in the skillet together: When ground turkey is done remove it from the skillet and set aside. Add the finished potatoes, peppers, and onions back in the skillet. Layer ground turkey on top. Then Pico de Gallo. Then a drizzle of Creamy Avocado Dressing. (It’s thick. I use a squirt bottle but you can add a few dollops with a spoon if that’s easiest.) Add any other toppings you like and serve!
15 Comments on “Turkey Taco Skillet”
This was AMAZING and so easy! I pre-baked the potato so it was even quicker. I told my husband this is going on the weekly rotation for sure!
SO GOOD! And freaking EASY to make. I left out the pico because I don’t like tomatoes, but TRUST ME it was not lacking in flavor at all. I literally want to make it every week. Can’t go wrong with a one-pot meal that is also super healthy- and delicious. Thanks so much!
Love this much healthier alternative to tacos. 👍🏻
Great weeknight dinner recipe! Very simple yet so delicious! Thank you!
So delicious, it’s a perfect combination of hearty and refreshing. The pairing of the lime & tomato pico de gallo and the avocado crema is amazing!
This was absolutely delicious. A bit time consuming to make; just because there are several steps. But so worth the flavors that come together. A few alternatives I made were to use sweet potatoes (was trying to use a few up that had been sitting around) and jalapeno(I just hate bell peppers).
Just made this for dinner tonight and it was a hit! My kids, 4 and 6 loved it so that makes it a winner in my book. I didn’t have any bell pepper so I subbed in a small diced zucchini and it turned out great!
Every time I make one of your recipes I kick myself that I have not been making them all along!!!! This is an amazingly flavorful dish that is quick and hearty!! I love the 1 pot/skillet dishes as I too hold the dish washing title in our home!!
This is so kind! Thank you! 🙂
I’ve made this so many times now and it’s a favorite in our house!
I made this for dinner tonight. Really tasty and fresh tasting, but still hearty because of the potatoes. My husband and very picky kids added sour cream and cheese to theirs and they were raving!
Can you use mini potatoes for this recipe?
Love this so much! We keep this in rotation for taco Tuesday at our house and it’s always a hit! I look forward to this on my whole 30 journey too!
I’d like to give this recipe 10 stars but, for sure, it gets 5 in my book! My taste buds loved it, which means, I enjoyed my lunch so much! Thank Y.O.U.
We’re having leftovers tonight, and I can hear the comments now to make it again, which I will definitely do! The only changes I made was to put the warm, turkey and potato mixture over butter lettuce, added a small amount of black beans, topped with tomato and cilantro, lightly drizzled with homemade Catalina dressing and sliced avocado. Please try it…. ’cause it’s soo, soo amazing!
Thanks so much, Donna! I also love this recipe! Thanks for sharing how you served it too!