Turkey Tacos

We love tacos at my house and I know I've done a few turkey taco recipes before but I found another winner!! Added bonus-there's veggies mixed in the meat and the kids did not even notice!! These have a nice flavor.  I spread guacamole on my taco shell before adding the meat and toppings.  We also had a side salad to go along with it.  Yum!

Turkey Tacos

Ingredients
4 tablespoons olive oil
12 ounces ground turkey meat (light meat)
1 medium poblano pepper, seeded and diced (I left this out)
1 medium zucchini, diced
1/2 medium Vidalia onion, finely chopped
1 heaping tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 plum tomato, chopped
3/4 cup chicken stock or broth
8 soft taco shells

Taco Toppings:
Shredded iceberg lettuce
Shredded sharp Cheddar
Diced avocado
Diced plum tomatoes
Sliced radishes
Sour cream

Directions
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes. Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more. Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant. Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more. Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.

Add 1 to 2 tablespoons olive oil to a small bowl and season with a pinch of salt. Lightly brush both sides of the tortilla shells with the olive oil. Carefully place each tortilla shell over two bars of the oven rack. Bake until crisp, 8 to 10 minutes. Remove the shells with tongs after they are baked.

Serve the warm taco shells filled with the turkey veggie filling and topped with lettuce, cheese, avocado, tomatoes, radishes and sour cream.

*Recipe from Jamie Dean.