15-Minute Chipotle Turkey Tacos
The only thing better than tacos? 15-minute tacos. That's right—no excuses not to make these Chipotle Turkey Tacos any night of the week.
Pair them with these 3-minute Churros and you'll have dinner and dessert done in under 20 minutes!
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1 teaspoon salt
- 1/2 onion, chopped
- 2 sweet potatoes, peeled and diced
- 2 chipotle peppers in adobo, chopped
- 1 tablespoon apple cider vinegar
- 1 15-ounce can black beans, drained and rinsed
- A handful of cilantro, chopped (optional)
- 8 soft corn tortillas, charred
- 8 hard shell tortillas
- 1 cup Mexican-style shredded cheese
- Shredded lettuce
- Sour cream
- Avocado
- Pickled jalapeños
In a stainless steel skillet over medium heat, toast spices for about 1 minute, or until fragrant (make sure the kitchen is well-vented, unlike ours was #coughcough).
Heat olive oil in another large skillet over medium-high heat. Once hot, add the ground turkey or chicken and cook, breaking it up with a kitchen spoon, until brown. Season with salt. Once the turkey has browned, add the onion, sweet potato and toasted spices. Cook for about 6-7 minutes, stirring occasionally. Add in chipotle peppers, apple cider vinegar and a splash of water, and cover the pan. Cook for another 2-3 minutes, or until sweet potatoes are soft.
Preheat the broiler and broil 1/8 of a cup of cheese on top of each corn tortilla. Wrap each hard shell tortilla in a cheesy soft shell tortilla.
Place filling into each double shell and top with toppings of your choice.