Ingredients
1 pound lean ground turkey
4 large eggs
1/2 cup salsa
1/2 avocado, sliced
4 flour or corn tortillas
2 tablespoons diced fresh cilantro
1/4 cup shredded reduced-fat cheddar cheese
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 tablespoon olive oil (for cooking)
Salt and pepper to taste
Optional: lettuce or spinach for crunch
Instructions
Heat olive oil in a skillet over medium heat. Cook ground turkey, seasoning with cumin, smoked paprika, chili powder, salt, and pepper until browned and cooked through (5-7 minutes). Set aside.
In a bowl, whisk eggs with a splash of water until frothy. Cook in the same skillet until softly scrambled (3-4 minutes). Fold in cooked turkey.
Warm tortillas in a dry skillet. Layer scrambled turkey-egg mixture, salsa, avocado, cheese, cilantro, and optional lettuce/spring greens into each tortilla.
Serves 4. Customize toppings per preference.
Notes
Use corn tortillas for gluten-free. Prep ingredients ahead for quicker assembly. Store leftovers in an airtight container (3 days). For extra protein, add 1/2 cup Greek yogurt or quinoa to the filling.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 2g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 260mg