Turkey Zucchini Breakfast Tacos with Chili-Cumin Yogurt Sauce

I grew up in Houston so tacos have been a staple in my diet. Of course, growing up the tacos I was accustomed to were the cheesy, saucy Tex-Mex variety — super flavorful but never ends up sitting well. 

Flash forward to living in NYC where you can get just about any taco imaginable, nothing ever felt quite like home. I will say though, that the best authentic Mexican-style tacos are at Los Tacos in Chelsea Market. Hands down. Their corn and flour tortillas are handmade from the angel hands of tacos gods. Droolworthy.
I digress. My point is that yes you can walk down the street and get a decent taco (or go out of your way for the best taco in town) but there’s something about making it yourself that gives it that special touch you just can’t get anywhere else. I like knowing exactly what goes in my food and that’s exactly why cooking at home is so much healthier than eating out. Especially when it comes to foods that are sauce-heavy. Even a “healthy” cafe can add hidden sugars, sodium, and other ingredients to their sauces that can lead to digestive issues. You just don’t know. 

This recipe uses quality ingredients — lean turkey meat, water-filled vegetables like bell peppers and zucchini, healthy fats like avocado oil, and gluten-free tortillas that are just as good, if not better, than their flour and corn cousins. And we can’t forget this healthy homemade yogurt sauce that’s just 4 healthy ingredients.  It all adds up to one flavor bomb of a taco. 

They may be “breakfast” tacos but you’ll be eating these for breakfast, lunch and dinner — the ultimate taco recipe you can cook once or twice a week and never tire of. 

Ingredients

1 large shallot, diced

1 garlic clove, minced 

1/2 green bell pepper, diced

1/4 zucchini, diced into thin strips

1 tbsp ghee or avocado oil 

1/2 lb ground turkey

Sea salt, pepper, and spices (garlic pepper, cumin, chili powder, pinch cayenne)

2 eggs, whisked in a bowl

Shredded mozzarella 

Shredded gruyere & swiss blend (Trader Joe’s)

2 Siete Foods Chickpea Tortillas

Hummus or dip of choice (I used Trader Joe’s Spicy Avocado Hummus)

Mixed lettuce (I used Trader Joe’s Organic Power Greens)

Cilantro

Hot sauce

For the Chili-Cumin Yogurt Sauce 

2 tbsp full-fat Greek yogurt

Fresh lime juice from 1/2 a lime 

1/2 tsp chili powder

1/2 tsp cumin powder

Sea salt 

Instructions

Start by making the chili-cumin yogurt sauce. Place all ingredients in a small bowl and mix with a spoon 

until combined. Set aside. 

In a medium skillet, sauté the shallots, garlic, bell pepper and zucchini until fragrant and the onions are 

translucent. 

Add the turkey and break up the meat into small pieces using a wooden spoon. Season the turkey mixture 

with salt, pepper, and spices and cook until meat starts to lightly brown.

Next add the whisked egg and fold the mixture over using a spatula until the eggs are just cooked and still 

slightly glistening. You don’t want to overcook the eggs. 

Transfer the mixture to a bowl, top with cheese and set aside while you warm up the tortillas. 

Warm up the tortillas on a skillet for a minute or two, making sure to flip a few times. Once the tortillas are 

warm and softened they’re ready to be filled. 

Place the tortillas on a plate and spread a layer of hummus. Next add your greens and top that with the 

turkey-vegetable mixture. 

Add a dollop of the yogurt sauce and garnish with fresh cilantro, cracked black pepper and your hot 

sauce of choice. Enjoy!