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Home » Recipes » Dinner » Veggie-Loaded Turkey Tacos

Veggie-Loaded Turkey Tacos

By Taesha Butler April 18, 2022 (Updated December 30, 2022) 5 Comments

Servings8 servings
Prep Time15 mins
Cook Time25 mins
Jump to Recipe
5 from 4 votes

These Veggie-Loaded Turkey Tacos are an easy and delicious dinner the whole family will love! A great way to get more vegetables into a meal, this healthy dinner recipe is quick to make, flavorful and done in under 30 minutes.

3 Veggie-loaded turkey tacos on a plate with cheese and diced avocado on top. There are limes on the plate with them and these is fresh cilantro and the skillet with the rest of the turkey meat on the table next to it.

I was recently talking to a friend about recipes and we found ourselves comparing them to clothes. There are “little black dress” recipes that are special, dazzling, perhaps a little extra, but tend not to get daily use.

And there are “t-shirt and jean” recipes that you love to enjoy on the regular. Recipes that are easy, cozy and just make you feel good. Recipes that you reach for when you want something simple, delicious, and that doesn’t require a lot of thought or fuss.

These Veggie-Loaded Turkey Tacos are 💯 a t-shirt and jeans recipe. They are delicious, amazingly simple, and are always a welcomed sight at the dinner table. A lightened up and veggie-loaded twist on the classic taco, this recipe is packed with lean protein from ground turkey and serve up four different kinds of veggies: carrots, zucchini, spinach, and onions. Requiring no fancy kitchen gear beyond a box grater and skillet, this dinner recipe is done cooking in under 30 minutes and is the perfect for a kitchen newbie!

Bonus: It is naturally gluten free when served with gluten free tortillas or over rice. Is dairy-free when you skip cheese as a topping and can be Paleo and Whole30 friendly if served over cauliflower rice! The perfect recipe to make for a crowd.

Grated carrots, zucchini, diced onion and finely chopped spinach in a bowl. Small bowls of spices and salt are next to it on the table.
Shredded veggies in a cast iron skillet with a wooden spoon.

Time saving hack! Use your food processor with the “S” blade attachment to quickly chop the veggies for this turkey taco recipe and save oodles of prep time!

Suggested Adaptations

  • Don’t have ground turkey? Feel free to use whatever ground meat you like. Ground bison, beef, or chicken would all work well.
  • Use whatever veggies you have on hand. Rice cauliflower, diced peppers, and minced mushrooms all go beautifully in these turkey tacos!
  • Use a food processor to finely chop or shred the veggies to save time!
  • Add beans. Add cooked black or pinto beans to the turkey taco mixture after the meat is cooked or stir them in at the end.

Do you have some some leftover spinach after making these tacos—and don’t want it to go to waste? Be sure to check out my tips and tricks for storing spinach so it stays fresh all week!

Shredded veggies in a cast iron skillet with spices sprinkled over them. There is a wooden spoon in the skillet.
Cooked veggies and cooked ground turkey in a skillet with canned tomatoes on one side. There is also a wooden spoon in the skillet.

Other easy veggie-loaded dinners your family will love…

  • Cauliflower Chicken Nuggets
  • No-Boil Creamy Vegetable Pasta Bake
  • Turkey Sweet Potato Shepherd’s Pie
  • Healthier Hamburger Helper (with veggies!)
  • Veggie-Loaded Turkey Lasagna
  • Healthier Tater Tot Casserole (with veggies)

Did you make this taco recipe and now you are hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. Also, be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!

Cooked veggie-loaded turkey taco meat in a skillet with fresh cilantro sprinkled over the top and a wooden spoon taking a scoop.
Veggie-Loaded Turkey Tacos ready and served
Print Recipe
5 from 4 votes

Veggie-Loaded Turkey Tacos

These Veggie-Loaded Turkey Tacos are an easy and delicious dinner the whole family will love! A great way to get more vegetables into a meal, this healthy dinner recipe is quick to make, flavorful and done in under 30 minutes.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Keyword: carrots, ground turkey, spinach, zucchini
Servings: 8 servings
Calories: 169kcal
Author: Taesha Butler

Equipment

  • box grater

Ingredients 

  • 1/2 large yellow onion, finely diced or 1 small yellow onion
  • 1 large carrot, grated
  • 1 medium zucchini, grated
  • 2 cups baby spinach, finely chopped
  • 1 Tablespoon avocado oil
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound ground turkey or chicken
  • 15 ounces crushed or diced canned tomatoes
  • 1 1/2 teaspoon kosher or sea salt or to taste
  • 8 taco shells
  • grated cheddar cheese, diced avocado, fresh cilantro, and or other taco toppings

Instructions 

  • Heat the oil in a skillet over medium heat. Once hot, add the grated/chopped veggies. Saute the veggies until they are softened, about 8 minutes.
  • Add garlic powder, chili powder, cumin, and dried oregano. Cook for 30 seconds to combine flavors.
  • Crumble the turkey meat into the skillet with the veggies and cook, breaking up the meat with the back of a wooden spoon until the veggies and meat are well combined and the meat in cooked through and no longer pink. About 7-10 minutes.
  • Add tomatoes and salt and cook until most of the liquid in the pan has evaporated, about 5 minutes. Taste for seasoning and add additional salt if desired.
  • Spoon turkey mixture into the taco shells right before eating and top with desired toppings. Enjoy warm!
  • Allow leftover filling to cool completely before storing in an air-tight container in fridge for 1-2 days.

Nutrition

Serving: 1taco | Calories: 169kcal | Carbohydrates: 15g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 593mg | Potassium: 511mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2464IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Gluten-Free, Nut-Free Tagged With: carrot, spinach, zucchini

Previous Post: « One-Skillet Sausage, Cabbage and Potatoes
Next Post: Perfectly Tender 10-Minute Sautéed Carrots »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Skye

    April 20, 2022 at 8:23 pm

    5 stars
    So good! After a long day at work yesterday I just wanted something quick and filling. The tacos were so easy to make and full of flavor. My fiancé and I both went back for seconds and we still had enough left over for me to have for my lunch today. 10/10 recommend 👌🏼

    Reply
    • Taesha Butler

      April 20, 2022 at 9:10 pm

      Thank you so much for taking the time to leave a review, Skye! I love all that! I am so glad this recipe could be everything you needed; easy, satisfying, and full of good stuff!

      Reply
  2. MK

    April 25, 2022 at 6:00 pm

    Out of curiosity, can this be made in the InstantPot? I’ve really enjoyed the three InstantPot recipes from here that I’ve made, and especially with the butternut squash chicken curry, am stunned at how much faster cooking can be.

    Reply
    • Taesha Butler

      April 26, 2022 at 5:23 pm

      I am so glad you have enjoyed some of my other IP recipes! I honestly haven’t tried this one in the IP and am not sure it would really work. They veggies need to cook off some of their moisture and then the meat needs to brown. Pressure cooking them would likely result in a mushy and wet taco filling.

      Reply
      • MK

        April 26, 2022 at 6:03 pm

        Ah, good to know – thanks for taking the time to respond!

        Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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