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Marinated Turkey and Zucchini Tacos

Thin-sliced turkey breast marinated in citrus and cumin, seared alongside charred zucchini, and tucked into warm corn tortillas with cotija, pickled onion, and avocado.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 320
Ingredients Method

Ingredients
  

  • For the Marinade
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon apple cider vinegar
  • 3 garlic cloves minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • For the Tacos
  • 1.5 lbs turkey breast sliced into thin strips
  • 2 medium zucchini cut into half-moons
  • 1 tablespoon olive oil for the zucchini
  • 8 small corn tortillas
  • 1/2 cup crumbled cotija cheese or feta
  • 1/3 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado sliced
  • Lime wedges for serving

Method
 

  1. Whisk together the olive oil, lime juice, orange juice, vinegar, garlic, cumin, smoked paprika, oregano, chili powder, salt, and pepper in a medium bowl.
  2. Add the turkey strips, toss to coat, and let them sit at room temperature for 30 minutes, or in the fridge for up to 2 hours. Don't go longer than that.
  3. Toss the zucchini half-moons with the tablespoon of olive oil and a pinch of salt in a separate bowl. Keep it away from the marinade entirely.
  4. Heat a large skillet or cast-iron pan over medium-high heat until it's genuinely hot. Add the zucchini in a single layer and let it sit for 2 to 3 minutes before stirring. Cook for about 6 to 7 minutes total, then move it to a plate.
  5. In the same pan, add the turkey strips, shaking off excess marinade first. Cook for 4 to 5 minutes, stirring occasionally, until cooked through and lightly browned.
  6. Warm the tortillas directly over a gas flame or in a dry skillet, about 20 to 30 seconds per side.
  7. Fill each tortilla with turkey, zucchini, cotija, pickled onion, cilantro, and avocado. Finish with a squeeze of lime.