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Loaded Crispy Potato Turkey Taco Bowls Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Low Fat

Description

These Loaded Crispy Potato Turkey Taco Bowls feature golden roasted baby potatoes topped with savory ground turkey seasoned with taco spices, fresh shredded lettuce, juicy baby tomatoes, cheddar cheese, and tangy pickled onions, all finished with a creamy, zesty jalapeño lime yogurt sauce. This flavorful and wholesome recipe is perfect for a satisfying and easy weeknight dinner.

Ingredients

Potatoes

  • 1 ½-2 Pounds Baby Yellow Potatoes, halved or quartered
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • Freshly ground Black Pepper, to taste

Ground Turkey Taco

  • 1 Teaspoon Olive Oil
  • 1 Pound Ground Turkey
  • ¼ Cup Taco Seasoning (store-bought or homemade)

Toppings

  • 2 Cups Iceberg Lettuce, shredded
  • 1 Cup Baby Tomatoes, halved
  • ½ Cup Shredded Cheddar Cheese
  • ½ Cup Pickled Onions (optional)

Jalapeño Lime Yogurt Sauce

  • 1 Cup Nonfat Greek Yogurt
  • 1 Jalapeño, seeds removed
  • ¼ Cup Fresh Cilantro
  • 1 Shallot
  • 2 Cloves Garlic
  • Juice of 1 Lime
  • 1 Teaspoon Kosher Salt

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Wash and cut the baby yellow potatoes into halves or quarters, then rinse and dry them thoroughly to ensure maximum crispiness.
  2. Toss and Bake Potatoes: In a large bowl, toss the dried potatoes with 2 tablespoons olive oil, garlic powder, baking soda, kosher salt, and freshly ground black pepper until evenly coated. Spread them in a single layer on a baking sheet. Bake for 25 minutes, then shake the pan to turn the potatoes and bake for an additional 15–20 minutes until golden and crispy.
  3. Cook Ground Turkey: While potatoes bake, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the ground turkey and taco seasoning, breaking the meat into small pieces as it cooks. Cook until fully browned and cooked through, about 7-10 minutes. Remove from heat and set aside.
  4. Make Jalapeño Lime Yogurt Sauce: Combine nonfat Greek yogurt, seeded jalapeño, cilantro, shallot, garlic cloves, lime juice, and kosher salt in a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
  5. Assemble the Taco Bowls: Start by placing the crispy roasted potatoes at the bottom of each serving bowl. Top with seasoned ground turkey, then add shredded iceberg lettuce, halved baby tomatoes, shredded cheddar cheese, and pickled onions if using. Drizzle generously with the jalapeño lime yogurt sauce.
  6. Serve Immediately: Enjoy the bowls right away while the potatoes are still crispy and the flavors fresh.

Notes

  • Make sure potatoes are very dry before roasting to get maximum crispiness.
  • Baking soda helps to make potatoes extra crispy by raising the pH of the potato skin.
  • Adjust the jalapeño quantity to control the spice level in the yogurt sauce.
  • Pickled onions are optional but add a nice tangy crunch to the bowls.
  • Use fresh lime juice for the best flavor in the sauce.
  • This recipe works well with ground chicken or turkey sausage as alternative proteins.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://sarabaking.com/loaded-crispy-potato-turkey-taco-bowls-recipe/