Tacos With Turkey Picadillo Recipe (2024)

I used a chipotle chili powder which added a smokey taste. If you don't have a salad spinner, just dry the cabbage in a kitchen towel.
I anticipate that this will be a very versatile recipe at my house. The picadillo lends itself to being served over squash, pasta or it can be used as a filling for chile relleno.

Creates a nondescript, somewhat tasteless meat sauce that would probably go better serve on pasta than a tortilla. Very disappointing recipe.

added a can of rinsed black beans and a tsp of ground cumin...why not? Super easy and delicious.

Truly turns boring ground turkey into something amazing. Not only great on tortillas but also good spooned onto endive leaves or on mini-slider buns for a sloppy joe style meal

I couldn’t bring myself to put apples in picadillo. I’m used to the Cuban kind with olives, and I was afraid to put apples and olives in the same dish, and the olives were non-negotiable for me. Was I to squeamish?

Usually, I don't deviate much from recipes, but I'm Mexican, so the thought of adding apple and using canned tomatoes just felt wrong. I used 2 fresh tomatoes and about 1/2 cup of Mexican tomato puree just like I would for beef picadillo. I used most of the ingredients except for the apple and cabbage. I served it with avocado and pickled chipotles. I think it's a good healthy option for a midweek lunch and I will be making it again but red meat picadillo definitely tastes much better.

I followed the recipe as instructed up until it came time to simmer the picadillo. I like my picadillo more saucy and to achieve that I added about 1/4 cup of chicken broth. It didn’t take from the flavor and also kept the turkey from drying out. Served with chips and garnished with cilantro. Will make again!

Usually, I don't deviate much from recipes, but I'm Mexican, so the thought of adding apple and using canned tomatoes just felt wrong. I used 2 fresh tomatoes and about 1/2 cup of Mexican tomato puree just like I would for beef picadillo. I used most of the ingredients except for the apple and cabbage. I served it with avocado and pickled chipotles. I think it's a good healthy option for a midweek lunch and I will be making it again but red meat picadillo definitely tastes much better.

Used a combo of turkey and beef, and dried cranberries in place of raisins. Those who felt there was too much tomato purée perhaps didn’t simmer long enough. It took a good forty minutes for me to get to that “thick meaty” stage. I thought the flavors melded together so well, and enjoyed this satisfying spin on tacos.

I couldn’t bring myself to put apples in picadillo. I’m used to the Cuban kind with olives, and I was afraid to put apples and olives in the same dish, and the olives were non-negotiable for me. Was I to squeamish?

Very bland... not my favorite!

Made this recipe, it’s a pretty standard ground meat chili. Good for tacos, burritos, or even to dip tortilla chips. It’s nothing spectacular.

Second time making this, and was as tasty as the first time! I used nutmeg instead of ground clove because I didn’t have any. It’s also good with corn chips.

Very good! Only change was to add some leftover fresh basil that we had in hand. I chopped it and added it at the same time as the apple.

Loved it! Added 1/4 tsp Chinese allspice instead of cinnamon or cloves. Sub dried cranberries for the raisins. Tasted like a sophisticated middle eastern dish with a subtle sweetness. Will definitely include in our rotation!

Delicious! -not the usual flavor for tacos in the pacific NW. Made it as recipe dictates other than listening to other reviews and cutting the tomatoes in half. Then, I was worried it would be too dry, so I added a heaping spoonful of tomato paste with a quarter cup water. Turned out delicious, with just the right consistency for taco meat. I had options for cotija cheese, cilantro, quick pickled red onions, and chopped tomatoes to top if desired (along with the cabbage).

Agree with many of the commenters that this is a disappointing recipe. Way too much tomato sauce to spice/meat.

It was fine but definitely seemed like Mexican seasoned pasta sauce. If I make it again it would be for stuffed peppers and I would reduce the amount of pureed tomatoes.

Added 1T Southwest seasoning blend from Penney’s and a T concentrated tomato paste. Served w slivered toasted almonds and cilantro slaw.

I made this today. I had 3lbs of ground turkey so I basically doubled everything since I was making it as meal prep for the week. Instead of doing it as tacos though, I chopped and added the cabbage while it was cooking. This way, I can easily take it to work for lunch or just heat up a bowl for dinner. Really tasty. I am looking forward to having this all week. I also look forward to making this again with more and different vegetables. It seems very versatile.

I’ve made this as-is multiple times and my whole family loves it. Try adding diced, fresh pineapple when you serve it for a whole extra flavor pop! Great as tacos, in quesadillas, or lettuce wraps.