Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes

Ultimate Turkey-Spinach Tacos: A Flavor-Packed, Cheesy & Healthy Twist with Guacamole!

Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes

Craving a taco night upgrade? These Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes are the perfect blend of cheesy, savory, and fresh flavors! With seasoned ground turkey, vibrant spinach, melty Monterey Jack cheese, and a creamy homemade guacamole, these tacos bring a nutritious yet indulgent twist to your table. Whether you're meal-prepping, feeding a hungry family, or hosting a taco night with friends, this easy, flavor-packed recipe is sure to be a hit!

Not only are these cheesy turkey tacos incredibly delicious, but they’re also a healthier alternative to traditional beef tacos—thanks to lean ground turkey and nutrient-rich spinach.  Plus, this recipe is made with simple ingredients, many of which you may already have on hand, making it a convenient choice for busy weeknights.  The fresh guacamole, made with ripe avocados, lime, and a hint of spice, ties everything together beautifully. Best of all, these tacos come together in just 30 minutes, making them a perfect go-to for busy weeknights.

Serve them buffet-style so everyone can customize their toppings, or serve them prepared for less fuss and dishes!  No matter how you enjoy them, these easy turkey-spinach tacos deliver the perfect balance of savory, cheesy goodness with a refreshing, zesty kick. Get ready to impress your taste buds—let’s dive into the recipe!

Enjoy!

What Ingredients do I need?

Produce

• Avocados
• Baby spinach
• Cilantro
• Garlic
• Jalapeño pepper
• Lime
• Roma tomatoes
• Yellow onion

Dairy

• Monterey Jack cheese

Meat

• Ground turkey

Pantry Staples & Spices

• Corn tortillas
• Olive oil
• Chili powder
• Cumin
• Garlic powder
• Onion powder

Substitutions and Variations

Substitutions

• Ground Turkey → Ground Chicken or Lean Ground Beef – Both work well while keeping the recipe flavorful and protein-packed.

• Baby Spinach → Kale – Swap spinach for finely chopped kale (sautéed) 

• Monterey Jack Cheese → Cheddar or Pepper Jack – Cheddar adds a classic sharpness, while Pepper Jack brings a spicy kick.

• Corn Tortillas → Flour Tortillas or Lettuce Wraps – Use flour tortillas for a softer bite or lettuce wraps for a low-carb option.

• Jalapeño Pepper → Red Pepper Flakes or Hot Sauce – If you don’t have fresh jalapeño, a pinch of red pepper flakes or a dash of hot sauce will add heat.

• Fresh Lime Juice → Bottled Lime Juice or Lemon Juice – Fresh lime is best, but bottled lime or lemon juice works in a pinch.

Variations

• Spicy Chipotle Turkey Tacos – Add 1-2 teaspoons of chipotle powder or mix in a spoonful of adobo sauce from canned chipotle peppers for a smoky, spicy twist.

• Southwest-Style Tacos – Stir in black beans and roasted corn into the turkey mixture for extra heartiness and flavor.

• Breakfast Tacos – Swap ground turkey for scrambled eggs and serve with guacamole and cheese for a delicious morning meal.

• Taco Bowl Option – Serve everything over cilantro-lime rice or cauliflower rice instead of tortillas for a taco bowl version.

Kitchen Tips and Notes

• Don’t Overcook the Turkey – Ground turkey cooks quickly, so be sure to avoid overcooking it, which can result in dry tacos. Brown it just until it's no longer pink, and then stir in the spinach to wilt.

• Warm Tortillas – Warm your tortillas before assembling to make them more pliable and delicious. You can heat them on a skillet over medium heat for about 30 seconds per side or quickly warm them in the microwave.

• Make it a Family-Style Meal – If you’re serving a crowd, you can set up a buffet-style taco bar with toppings like shredded cheese, salsa, sour cream, and chopped cilantro for everyone to build their own tacos.

  EQUIPMENT YOU MAY NEED  

Large Skillet – For cooking the ground turkey, spinach, and spices. A non-stick skillet works best for easy cleanup.

Cutting Board – For chopping vegetables, like the onions, tomatoes, and jalapeños.

Knife – A sharp knife for cutting the vegetables and the turkey.

Measuring Spoons – For measuring spices, olive oil, and other small ingredients.

Spatula or Wooden Spoon – To stir the turkey mixture and break up the ground turkey as it cooks.

Small Mixing Bowl – To make the guacamole and mix the ingredients.

Tongs – For warming the tortillas on the stove or in the oven, and for handling the toppings.

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Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes

serves 4

2 avocados, halved and pitted.
2 pkgs baby spinach
1/3 cup cilantro, chopped small
2 garlic cloves, minced
1 1/2 lb ground turkey
1 jalapeno pepper, seeded and diced small
1 lime
1/4 (8 oz) block Monterey jack cheese, grated
12 small corn tortillas
2 Roma tomatoes, diced
1 medium yellow onion, diced small
3/4 teaspoon black pepper, divided use
2 teaspoons chili powder
2 teaspoons cumin
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons salt, divided use

To a large skillet over medium-high heat add oil and swirl to coat the bottom.  Ad the onion and cook until soft 5-6 minutes, stirring often.  

Add ground turkey to the skillet and cook, breaking apart with a spoon, until browned and crumbly about 4-5 minutes.  Add the spinach by handfuls and allow to wilt slightly between batches.  Add garlic, cumin, chili powder, 1 teaspoon salt & 1/2 teaspoon pepper to the skillet, stirring to coat.  

Meanwhile, juice the lime in to a medium bowl.  Scoop avocado from the shells and into the bowl.  Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, onion and garlic powders to the bowl and mash the avocado with a fork until smooth.   Add diced jalapeno and cilantro to the bowl, stirring to combine.  

Add the grated cheese to the top of the turkey mixture and stir to melt and combine.  Remove skillet from heat.  

Warm tortillas over a gas burner, or microwave.  To serve, top each tortilla with turkey mixture and tope with guacamole and tomatoes, or serve family buffet style.  

Spice it Up!

Try making one or more of my spice blends to use this summer for a flavor boost in a variety of dishes!

Spice it Up!

One of the easiest ways to make food tasty is using a spice blend.  Today I'm going to give you recipes for some basic but popular spice blends along with some ideas for using them all summer long.

All you need are some basic spices and an empty jar.  Mix these together and they will last for several months in the pantry.

Enjoy!

Italian Seasoning

Combine 1/4 tsp crushed red pepper; 1 Tbsp dried thyme, crushed; 1 Tbsp dried rosemary, crushed; 1 Tbsp dried oregano, crushed; and 1 Tbsp dried basil, crushed.  Makes 1/4 cup.

Use In:

• Use in a Bread Dipping Oil
• Make Herb-Roasted Chickpeas
• Use in a Slow Cooker Marinara Sauce
• Italian Turkey Sausage Subs
• Italian Roasted Fries
• Lemon Garlic Chicken Bites
• Zucchini and Sausage Flatbread Pizzas
• Grilled Italian Steaks

Greek Seasoning

Combine 1/2 tsp dried minced garlic; 1 tsp dried minced onion; 1 tsp dried marjoram, crushed; 1 tsp dried basil, crushed; 2 tsp dried thyme, crushed; and 1 Tbsp dried oregano, crushed.  Makes about 3 Tbsp.

Use In:

• Grilled Chicken Souvlaki or Chicken Gyros
• Greek Grilled Pork Chops
• Greek Salad Dressing
• Greek Oven Roasted Potatoes
• Add to sour cream or yogurt with some lemon for a great dip
• Make Greek chicken, turkey, or beef burgers

Taco Seasoning

Combine 1 Tbsp salt; 1-2 tsp onion powder; 1-2 tsp black pepper; 3-4 tsp garlic powder; 1 tsp dried oregano, crushed; 2 Tbsp. ground cumin, 1/2 - 1 tsp crushed red pepper; and 3-4 Tbsp chili powder.  Makes about 2/3 cup.

Use In:

• Beef, Chicken or Turkey Tacos
• Chicken Enchiladas Verde Casserole
• Lighter Burrito Bowl
• Simple Homemade Mexi-Melts
• Make Taco Pizzas
• 7 Layer Dip

Herbes de Provence

Combine 1 tsp fennel seeds, crushed; 1 tsp dried lavender, crushed; 1 tsp dried sage, crushed, 1 dried rosemary, crushed; 1 Tbsp dried marjoram, crushed; 1 tsp dried thyme, crushed; and 1 tsp dried basil, crushed.  Makes about 3 Tbsp.

Use In:

• Sprinkle in rice
• Grilled Chicken sprinkled with Herbes de Provence
• Summer Ratatouille
• Roasted Fish
• Roasted Vegetables sprinkled with Herbes de Provence

Suggested Items

24Pcs,Glass Spices Container Set with White Printed Labels $27.97

General Storage Tips

Pour these spice blends into a small glass or plastic jars with tight-fitting lids.  Store in a cool, dark place for 6 months.  

Taco Tuesday: Chicken & Bell Pepper Tacos

Chicken tacos get a new lease on life with a bright and tangy sauce all tucked into warm corn tortillas and topped with queso fresco.  Ole!

Do you love Taco Tuesdays but are tired of the same of taco filling week after week?  Well give this tasty recipe a try!  20 minutes and a handful of ingredients is all you need to have a new fast and fresh take on tacos on the table!

CHICKEN & BELL PEPPER TACOS

These Chicken & Bell Pepper Tacos are made with shredded leftover chicken, or you can use a rotisserie chicken for convenience.  Add in some bell pepper, bold tomatillos, onion and a poblano pepper to make a zesty sauce.  Put them all together by tucking the mixture in warm corn tortillas and top them with some queso fresco and you have one heck of a delicious taco!

We make these whenever we have some leftover shredded chicken and a craving for Mexican food.  The saucy veggie mixture takes this ordinary chicken taco over the top, so don't skip this part.  If you've never cooked with tomatillos you are in for a treat.  This if a fruit that is bright green and covered with a paper husk.  Make sure to look for tomatillos with a firm texture.  If they are soft they are already overripe.  Oh, and be sure to remove the paper husk prior to cooking!  You don't want those in there.  Once they heat up during the cooking process the tomatillos break down much like a tomato.  I know you are gonna love these!

Be sure to serve this with some fresh salad, Mexican corn (coming soon) or rice and beans for a complete meal.  

Enjoy your Taco Tuesday, or any other day for that matter!

Chicken & Bell Pepper Tacos

serves 4

2 Tablespoons canola oil

1/2 cup yellow onion, diced
5 fresh tomatillos, (husks removed) washed and diced
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
2 cups shredded chicken (leftover or from a rotisserie)

1 cup red bell pepper, diced (1-2 bell peppers)
1 tsp salt
1 tsp ground cumin
1/2 tsp ancho chili powder
1 lime
8 6" corn tortillas, lightly charred
crumbled queso fresco

Heat oil in a large skillet over medium-high. Add onion, tomatillos, poblano pepper, and garlic. Cook , stirring often, until soft and saucy, about 5 minutes.   

Add in chicken, bell pepper, salt, cumin, and chile powder. Stir to combine. Cook about 5-8 minutes until bell pepper has softened and the chicken is warmed through.  Zest 1/2 of the lime and add it to the pan. Cut lime in half and squeeze the juice from the zested half into the chicken mixture. Stir to combine. 

Serve in warmed and charred tortillas and top with crumbled queso fresco. Cut the remaining 1/2 lime into wedges and serve with the tacos.

  

Incredibly Simple Turkey Taco Meat

Yum

Tomorrow is Taco Tuesday, so let's change it up and try something other than you basic ground beef tacos!

Let's make TURKEY tacos!  But not just any turkey taco.  This dish is really easy to make and will become your basic turkey taco meat go-to recipe!

INCREDIBLY SIMPLE TURKEY TACO MEAT

Everyone love tacos, but let's face it, during the week we want something quick and easy.  Grilling isn't always and option and takes a little more time.  Ground turkey is not only quick and easy to cook it place a healthy spin on dinner-in-a-hurry.  Oh, and it's delicious too!

You will have juicy tender turkey tacos spiced up with bold Mexican flavors on the table in less then 30 minutes.  Guaranteed!  This turkey taco meat is a great base to have in your recipe arsenal.  You can add lots of mix-ins to make it your own, but getting the basic recipe down is key.  

This is a saucy taco meat.  So let's ditch the taco seasoning packet and flavor this baby up with some of our spice cabinet favorites.  With the addition of tomato sauce the meat turns into a wonderful saucy mess, bursting with bold flavors.  The perfect taco meat!

Kitchen Note:  Make a big batch and freeze some for later.  It will keep up to 3 months in the freezer.

To serve we fried up some corn torillas to make crunchy taco shells.  You could go for soft tacos or just warmed corn torillas for a street taco experience.  It all works and the taste is outstanding!

Enjoy your Taco Tuesdays!

Incredibly Simple Turkey Taco Meat

1 pound ground turkey

1/2 cup yellow onion
2 garlic cloves, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
8 oz can no-salt added tomato sauce
1/4 tsp cayenne pepper (optional)

For Tacos:

Taco shells
Taco toppings of choice

In a large skillet over medium heat, add the ground turkey, onion.  Cook, 5-7 minutes, breaking the meat into small pieces as you go.  Stir in the garlic, chili powder, cumin, salt and pepper, and cayenne if using.  Cook for about 30 seconds until the mixture is blended and the spice start to give off a fragrance.

Add the tomato sauce and turning the heat to medium-low, simmer for 5-10 minutes, stirring occasionally.  Serve, or portion into freezer safe containers and freeze once cooled, up to 3 months.

No Fuss Spicy Chicken Taco Meat

Yum

It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  

The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  

By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.

This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

Enjoy!





No Fuss Spicy Chicken Taco Meat

1 rotisserie chicken, shredded or leftover shredded chicken
1 can of El Pato Hot Style Tomato Sauce (yellow can)
1/2 cup water
1 Onion, sliced
1 Tbls canola oil

Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.

Simple Homemade Meximelts

Yum

Happy April!  It my favorite month of the year.  I'm a little biased because it's my birthday month, plus Spring is in full swing in Southern California and it's actually tinging on being hot!  Warmer weather means lot of outdoor activities.  We are just about to head out to the California Poppy Reserve to see the 'sea' of wild poppies in bloom.  So that calls for a quick lunch before we go.

Have you ever had a Meximelt from Taco Bell?

It's sort of a cross between a quesadilla and a soft taco.  Seasoned ground beef with fresh salsa and lot melted cheese round out the ingredients.  Very tasty...enough to make a homemade version that's done in 20 minutes!  Forget takeout fast food and skip that drive through.  Let's make a new dish for Taco Tuesday!

SIMPLE HOMEMADE MEXIMELTS

We love Mexican food around our house so today's recipe was just a natural progression to wanting to satisfy that craving along with a need to a quick lunch.  This dish comes together in about 20 minutes.  It comes together easy using ingredients that you probably have already on hand.

I did a small variation to the original.  They use pico de gallo, which is a fresh chunky salsa.  Since I didn't have that on hand I used our favorite jarred salsa. My homemade salsa would be great as well.   Either one will do but the flavor changes just slightly. 

So if you are craving Mexican food and want it FAST...or wanting to try a new variation on Taco Tuesday these Simple Homemade Meximelts will fit the bill.  Perfect, simple, tasty!

Enjoy!

Simple Homemade Meximelts

serves 4

3/4 lb of 10% ground sirloin
1 pkg. store-bought taco seasoning or my homemade version
⅔ cup water

1/2 cup jarred salsa
1 cup shredded Cheddar cheese
8 small flour tortillas ( I used low-carb flour tortillas )

Preheat oven to 400 degrees.

In a skillet over medium heat brown the ground sirloin, crumbling with a wooden spoon as it cooks. 

Add the seasoning and water, stirring to combine.  Allow to simmer until most of the water is absorbed and a nice sauce is formed. 

Place tortillas on a baking sheet.  Add taco meat to the center of the tortillas.  Spoon salsa over the meat and top with cheese.  Fold one side of the tortilla over the meat mixture.  Bake in the oven for 3-5 minutes or until the cheese melts.  You want the tortillas soft and not crispy to watch the time closely.  Serve.

Baked Chicken Tacos

Yum

The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.

BAKED CHICKEN TACOS

The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.

Enjoy!

Baked Chicken Tacos


serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.

Grilled Chili Lime Fish or Chicken Tacos

Yum

Tacos, Tacos, Tacos!

It doesn't have to be "Tuesday" to eat tacos.  In fact it can be any old day of the week and I'll eat a tacos without hesitation.  But, when summer comes I gravitate outside and grill my tacos.  Yum!  Although these Slow Cooker Beef Tacos may be an exception.

EASY GRILLED CHILI LIME FISH OR CHICKEN TACOS ARE ON THE MENU
Grilled Chili Lime Fish or Chicken Tacos are versatile and simple, plus they satisfy that Mexican food graving we all get from time to time.  Why two types of protein?  Well, since MGG loves fish and me, no so much, I bought a beautiful piece of Tilapia for him, and a got a nice chicken breast for me.  Who says you can't make different types of tacos in one sitting?  Not I.  This way we use all the same spices and ingredients and just adjust the protein to our liking.  Bingo, we're both winners with this dish!

Fish Tacos

The fish comes out flaky and tender with the perfect amount of spice.  The chicken turns out moist and flavorful as well, with hints of chili powder and citrusy lime bursting in your mouth on the first bite.  Top your tacos with a little crunch from the cabbage, and some buttery soft avocado and you'll be having a party before you know it. (above MGG added diced tomatoes and a radish to his for extra flavor)  They taste that good!  Oh, and don't forget to squeeze some lime on there for good measure.  It really takes your dish over the top.

Chicken Taco

What's better than fresh, healthy clean food to eat that's simple to prepare.  Remember, tacos are great for a any weeknight, weekend, or party.  There the perfect finger food that everyone enjoys!

Grilled Chili Lime Fish or Chicken Tacos

1 Tilapia filet
1 boneless skinless chicken breast, cut into 2 thin cutlets
2 Tbls Fiesta Lime salt free seasoning blend (Mrs. Dash)
6 corn tortillas

1 large hass avocado, sliced

1/4 c Monterey jack or queso fresco cheese

2-3 Tbls cilantro, chopped

1/4 small red cabbage, cored and thinly sliced

Lime wedges for serving

Sprinkle both chicken and fish with the seasoning blend on both sides.  Pressing down to adhere.

Preheat a grill to medium-high heat.  Brush grill grates liberally with oil.  If you are using both chicken and fish start grilling the chicken first.  Grill about 4-5 minutes on the first side.  Flip over and cook about 3-4.  Once you flip the chicken ad the fish to the grill and cook about 3 minutes per side or until opaque and flaky.   (Grilling time may need to be adjusted based upon the grill temperature or the thickness of your meat.) 

Remove fish and chicken and place on a platter, covered with foil to keep warm.  Add the corn tortillas to the grill and cook about 30-60 seconds per side until they have a slight char on them.  Remove to the platter. 

Cut chicken and fish into small strips or bite sized pieces.  Serve in the warm tortillas and top with red cabbage, avocado, cilantro, and cheese.  Other toppings such as tomatoes or radishes work well with this dish.