Turkey Picadillo Tacos with California Prunes Recipe


  • 1 pound lean ground turkey
  • Cooking spray
  • 2 tsp oil of your choice (I used corn oil)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, diced
  • ½ teaspoon of salt
  • 1 tablespoon chilli powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon paprika
  • ¼ tsp cinnamon
  • 1 cup sodium-reduced chicken broth
  • 1 can diced tomatoes, drained
  • ½ cup sliced ​​green olives
  • ¼ cup diced California prunes
  • 6 corn tortillas

Optional toppings:

  1. 6 lime wedges
  2. ¼ cup light sour cream
  3. ¼ cup cilantro leaves, diced
  4. ½ cup shredded green cabbage
  5. 1 fresh jalapeno, thinly sliced
  6. 6 slices of California avocado


  1. Spray a large nonstick skillet with cooking spray. Over medium-high heat, cook the ground turkey, breaking it up into bite-size pieces. Cook 7 to 8 minutes or until no longer pink. Remove from skillet and set aside.
  2. Return skillet to medium-high heat and add oil, onion and garlic. Cook 3 to 5 minutes, stirring frequently. Watch the onion so that it softens but does not brown.
  3. Stir the salt, chili powder, cumin, paprika and cinnamon into the onion mixture. Continue stirring 30 seconds or until spices darken and are fragrant.
  4. Pour the broth. Stir to combine.
  5. Add the tomatoes, cooked turkey, olives and California prunes to the skillet and increase the heat to high. Bring to a boil. Stir frequently as it simmers, then reduce the heat to medium-low and cook until the sauce thickens, 7 to 10 minutes.
  6. Remove from fire.
  7. Spread the mixture over the tortillas.
  8. Add optional toppings and enjoy!

Recipe courtesy of californiaprunes.ca