Dinner

Turkey tacos on whole-grain tortillas

Family favorite. Build-your-own bar means less complaining at the table.

What you need

Ingredients

Making for

4 servings

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

1
Brown the turkey
Heat a large skillet over medium-high. Add 1 lb lean ground turkey. Break it apart with a spatula. Cook for 6 minutes until no pink remains.
6:00
2
Season
Drain any excess fat. Add 1 tbsp taco seasoning + ¼ cup water. Stir and simmer 2 minutes until the liquid is mostly absorbed.
2:00
3
Warm the tortillas
Warm 12 whole-grain tortillas in the microwave wrapped in a damp paper towel for 30 seconds, or directly over a gas flame for 10 seconds per side.
4
Set up the bar
On the table: shredded romaine, shredded cheddar, halved cherry tomatoes, lime wedges, a small bowl of plain Greek yogurt (substitutes for sour cream).
5
Build and eat
Each person builds their own tacos. 2-3 tacos per athlete portion. Greek yogurt + lime + cheddar is the combo that wins.
Common mistake: Skipping the warm tortilla step. Cold tortillas crack when you fold them. Even 10 seconds in the microwave makes them pliable.

Lean turkey (93/7 or 99/1) keeps it light without dropping the protein.
Whole-grain tortillas matter. They hold up better than corn and add fiber.
Plain Greek yogurt instead of sour cream adds protein and tastes the same with lime.