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

Turkey tacos with pico de gallo salsa

  • 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 creamy avocado sauce


Try our turkey tacos recipe then check out our steak tacos, pork tacoschicken tacos and more tacos recipes.



  • 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