These healthy, ground turkey tacos are lighter on the fat content but packed with flavor.

The turkey is seasoned with spices and cooked in a tomato base, making it the perfect combination of tender and flavorful. These turkey tacos are easy to throw together and can be eaten in a taco shell or, for a low-carb option, in a lettuce wrap or as a taco salad with some fresh greens! This meal pairs well with homemade guacamole and FfL’s Simply Seasoned Black Beans.

How to shop for the best ingredients:

• 100% cold-pressed extra virgin olive oil.
• Cheese that’s made with simple ingredients such as milk, cream, salt, enzymes and active cultures.
• Taco shells made with limited, recognizable, FfL-friendly ingredients.
• Meat that’s pasture-raised.
• Chicken broth that’s made with limited, recognizable ingredients (or freeze leftover stock next time you boil chicken).
• Organic ingredients when feasible.

Is this freezer-friendly?

It sure is! Cook as directed, allow meat mixture to cool and freeze it for a quick and easy future meal.

Some ways to “reinvent” your leftover turkey taco filling:

• A quesadilla
• In a grilled wrap with pickles, sprouts, mustard and a slice of your favorite cheese
• Tossed in scrambled eggs. You can throw just about anything in scrambled eggs and it tastes delicious. (Scramble your eggs with some chopped green peppers, black beans and turkey taco filling. Top with avocado slices and BAM! You’ve got yourself an amazing brekki!)
• As a tasty bagel pizza topping. (Toast half of a bagel, top it with a tablespoon of tomato sauce, leftover veggies you have in the fridge, turkey taco filing and your favorite cheese.)
• In a roasted portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon leftover turkey mixture in the cup of each cap. Top with cheese. Return to the oven for an additional 15 minutes, until mushrooms are tender, the mixture is warm and the cheese is bubbling.
• Stuffed Peppers: Preheat oven to 350 degrees. Cut bell pepper and clean out seeds. Place on pan and bake 15 minutes. While peppers are baking, combine turkey mixture, additional ingredients of your choice (cheese, veggies) and some of your favorite spaghetti sauce in a bowl. Mix. Remove pepper from oven, stuff with mixture and bake an additional 7-12 minutes until pepper is desired texture. Top with avocado (optional), serve and enjoy!
• In a bowl. Bowls are literally one of the BEST ways to mix and match leftovers! Snag and steam a bag of your favorite frozen veggies or gather whatever you have on hand in your fridge. Combine your leftover turkey filling with ingredients of your choice. Stir together, top with some mashed avocado and enjoy.
  • One of our FAVORITE bowl mixtures is layering wilted spinach (place a handful of spinach in a bowl and microwave until it begins to wilt, about 25 seconds), a 1/4 cup of rice, a tiny bit of cheese, black beans (canned), turkey mixture, avocado slices and a few drops of hot sauce—FLAVOR BOMB!