Crispy turkey tacos with pico de gallo salsa and creamy avo sauce

Turkey tacos with pico de gallo salsa and creamy avo sauce

  • serves 3-4
  • Easy

Swap beef for turkey, and you've got yourself a pretty healthy taco night! Load those shells with spiced mince, pickled jalapeños and avocado


Try our turkey tacos recipe then check out our sweet potato vegetarian tacos.



  • olive oil 1 tbsp
  • turkey mince 500g
  • avocados 2
  • limes 2, juiced
  • soured cream 2 tbsp
  • tomatoes 3 medium and ripe, chopped
  • red onion ½, finely chopped
  • coriander a small bunch, finely chopped
  • pickled jalapeños 2 tbsp, finely chopped, plus 1 tbsp of the pickling brine (optional)
  • fajita seasoning 30g sachet
  • hard taco shells 9-12
  • Little Gem lettuces 2, shredded


  • Step 1

    Heat the oil in a non-stick frying pan over a high heat. Tip in the turkey mince, then use your spoon to break up the mince into smaller bits. Season and fry for 6 minutes, stirring occasionally.

  • Step 2

    Meanwhile, blitz the avocados in a blender with the juice of 1 lime, the soured cream and a good splash of water to make a creamy sauce. Season to taste. Mix together the chopped tomatoes, red onion, coriander, jalapeños and brine (if using) with the remaining lime juice. Season the salsa to taste.

  • Step 3

    Sprinkle the fajita seasoning into the turkey mince pan. Mix well, then fry for a further 2 minutes until the mince is brown and crisp.

  • Step 4

    Heat the taco shells following pack instructions and bring everything to the table so people can help themselves. Serve with extra jalapeños if you like it spicy.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 562
  • Fat 31g
  • Saturates 8.8g
  • Carbs 31.5g
  • Sugars 7.3g
  • Fibre 9g
  • Protein 34.7g
  • Salt 4.2g