Quick and Delicious Turkey Taco Skillet with Fresh Pico & Guac

This Turkey Taco Skillet with Pico and Guac is a quick and healthy one-pan dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Skillet

2 tablespoons Olive Oil Substitute with avocado oil for a higher smoke point.
1 cup Onion Use yellow or red onions for the best flavor profile.
2 cloves Garlic Fresh garlic is preferred.
1 pound Ground Turkey Lean and healthy.
2 cups Bell Peppers Any color works.
2 tablespoons Taco Seasoning Consider homemade for gluten-free.
1 can Diced Tomatoes Canned tomatoes are convenient.
1 can Black Beans Substitute with lentils for a low-carb option.

For the Toppings

1 cup Pico de Gallo Prepare ahead to save time.
1 cup Guacamole Store tightly wrapped to prevent browning.
Cilantro Optional; omit if disliked.
Radishes/Jalapeños/Shredded Cheese Optional toppings.

Equipment

Large skillet

Method

How to Make Turkey Taco Skillet

Heat the Oil: Pour olive oil into a large skillet and warm it over medium heat.
Sauté Aromatics: Add diced onions and minced garlic to the skillet, sauté for 2-3 minutes.
Cook the Turkey: Incorporate the ground turkey, cook until no longer pink, about 5-7 minutes.
Add Veggies and Seasoning: Toss in bell peppers and sprinkle the taco seasoning, cook for an additional 2-3 minutes.
Mix in Tomatoes and Beans: Pour in diced tomatoes and black beans, stir and let simmer for 5 minutes.
Top and Serve: Remove from heat and top with pico de gallo and guacamole.
Enjoy Warm: Serve family-style or ladle into individual bowls.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Garnish with sliced radishes or jalapeños for extra crunch and spice. Adjust taco seasoning based on spice tolerance.

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