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Turkey-Chorizo Tacos

Turkey-Chorizo Tacos
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Serves 4| Hands-On Time: | Total Time:


  • 1 tablespoon canola oil
  • onion, chopped
  • 4 ounces Spanish chorizo, chopped
  • 1/2 pound ground turkey
  • kosher salt and black pepper
  • 8 corn tortillas, warmed
  • sour cream, sliced avocado, salsa, fresh cilantro sprigs, and lime wedges, for serving


  1. Heat the oil in a large skillet over medium-high heat. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
  2. Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 360
  • Fat 19g
  • Sat Fat 6g
  • Cholesterol 57mg
  • Sodium 655mg
  • Protein 21g
  • Carbohydrate 26g
  • Sugar 2g
  • Fiber 4g
  • Iron 2mg
  • Calcium 51mg
What does this mean? See Nutrition 101 .

Quick Tip

For a quick creamy topping for tacos, quesadillas, or enchiladas, mix ¼ cup sour cream with 1 tablespoon lime juice and ¼ teaspoon salt.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.