15 Minute Fast Weeknight Soft Tacos
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1 -1 1/4 lbs ground turkey any ground meet will do, i sometimes also used shredded cooked chicken or pork instead
- 1-2 tablespoons salt-free mexican seasoning i use spicely or penzey if i can get them.
- 8 tortillas i use whole wheat. i prefer the smaller fajita size, my husband likes the larger soft taco size
- 1 bag shredded lettuce or chopped salad mix we use one of the dole chopped salad bags because it's still cut small, but more nutritious than iceberg shreds
- 1 tub fresh pico de gallo ther's usually options in the grocery refrigerator case. look for one with big chunks of tomatoes.
- 4 ounces shredded cheese i buy an organic mexican blend
- 4 tablespoons sour cream use a low-fat organic brand.
- 4 tablespoons guacamole i usually get this from the grocery store refrigerator case.
- Carbohydrate 149.026507125814 g
- Cholesterol 26.88430598 mg
- Fat 17.7755796280202 g
- Fiber 20.6538757769084 g
- Protein 24.2201204232804 g
- Saturated Fat 6.51313281593181 g
- Serving Size 1 1 Serving (367g)
- Sodium 510.569459369319 mg
- Sugar 128.372631348906 g
- Trans Fat 1.56074962747822 g
- Calories 823 calories
Put the meat in a large to medium skillet over medium to high heat. Start to break up the meat as soon as it's in the pan. When it starts to sizzle, sprinkle the seasoning evenly over the meat and keep using a sturdy spatula or meat turner to mix in the seasoning and break up the meat. Stir and break-up the meat every minute or so until it's browned. Meanwhile - put all the ingredients, except the tortillas out in bowls if you want folks to make their own (my standard style). Or, set the ingredients out on the counter if you plan to build the tacos. When the meat is a few minutes away from being finished, warm the tortillas. I put them in the toaster oven at 160 degrees F, in layers separated by parchment paper or tinfoil (you can stack them without it, but sometimes the tortillas will stick to each other). I warm them 3-5 mins, until they are just warm and pliable. You can also warm them in the microwave, separating each with a paper towel and warming the whole pile for 20-30 secs. When the meat is browned, assemble the tacos by putting a few tablespoons of meat down the center of a tortilla, then layer the other ingredients as desired. I usually put the cheese on right after the meat so it gets a little melted, but my husband prefers it on top.
