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  • The BEST Salad Shirazi | Cucumber, Tomato, Onion Salad with Mint | Mediterranean Diet | #CookforIran

    Jump to Recipe

    I learned about something called the #Cookforiran project, and it warmed my heart. 

    Layla Yarjani started it to tell people about what’s happening in Iran.

    She thinks cooking can help people understand and want to help.

    What’s great is that she’s putting recipes on Instagram, so it’s easy to take part in. Just make this delicious salad and hastag #cookforIran on Instagram.

    Yarjani is using food as a way to humanize the women and people in Iran. If we can glimpse into the culture through food, maybe we can be more open to supporting the people of Iran.

    This salad is one of the recipes, and its the most delicious, addicting thing I’ve made in a while.

    It was the first time I used dried mint, but I love the special flavor it gives. If you can’t get dried mint, using fresh will do.

    If you love all things Mediterranean food and Mediterranean Diet like me, you will love this salad.

    One of the best things is that it holds really well in the fridge. It can be a quick snack or a meal with some hummus and pita.

    Hope you enjoy it as much as I did!

    Salad Shirazi

    Ingredients (for 4):

    • 5 large Persian cucumbers. Skin on. Small diced
    • 2 extra large or 3 medium Roma tomatoes small diced
    • 1/2 small red onion small diced
    • 4-4.5 tablespoons extra virgin olive oil
    • Juice of 1 med lime (if not juicy, use a lime and a half)
    • 1 to 1.5 teaspoons salt (according to taste)
    • 3/4 teaspoon fine ground black pepper
    • 1 heaping tablespoon dried mint
    • few springs of fresh mint chopped

    Directions:

    • Combine ingredients in order listed above. Adjust salt & pepper to taste.

    See the original post here: Salad Shirazi

    Don’t forget to hashtag #cookforIran

    Served with cilantro-lime rice, hummus, and roasted veggies

    Salad Shirazi

    Ingredients
      

    Ingredients (for 4):

    • 5 large Persian cucumbers. Skin on. Small diced
    • 2 extra large or 3 medium Roma tomatoes small diced
    • 1/2 small red onion small diced
    • 4-4.5 tablespoons extra virgin olive oil
    • Juice of 1 med lime if not juicy, use a lime and a half
    • 1 to 1.5 teaspoons salt according to taste
    • 3/4 teaspoon fine ground black pepper
    • 1 heaping tablespoon dried mint
    • few springs of fresh mint chopped

    Instructions
     

    Directions:

    • Combine ingredients in order listed above. Adjust salt & pepper to taste.

    Notes

    See the original post here: Salad Shirazi
    Don’t forget to hashtag #cookforIran
  • Half recipe Mexican Rice (vegan)

    Jump to Recipe

    I follow my mom’s recipe for Mexican rice because it’s the best. But, the recipe makes portions for a family of five or six.

    Now I have to make it for two, so I halved the recipe.

    I also made it vegan, omitting the chicken broth and replacing it with water instead.

    The results were perfect and just as delicious.

    Half recipe Mexican Rice (vegan)

    Ingredients (for 3-4 servings)

    • ¾ cup rice (I use Mahatma)
    • 1 garlic clove, peeled
    • 1 tsp. Oil
    • 1 ½ cups water
    • 1 tsp. Salt
    • 1 tomato, halved
    • ¼ onion, chopped

    Directions:

    1. In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.

    2. Meanwhile blend tomato, onion, salt and half of the water.

    3. When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.

    4. Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.

    5. After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.

    Half recipe Mexican Rice (vegan)

    Ingredients
      

    Ingredients (for 3-4 servings)

    • ¾ cup rice I use Mahatma
    • 1 garlic clove peeled
    • 1 tsp. Oil
    • 1 ½ cups water
    • 1 tsp. Salt
    • 1 tomato halved
    • ¼ onion chopped

    Instructions
     

    Directions:

    • In a small pot with lid, heat oil. Then add garlic clove and rice. Toast for about 5 minutes moving the rice frequently.
    • Meanwhile blend tomato, onion, salt and half of the water.
    • When the rice begins to look and smell toasted (a couple minutes), stand back and add the blended tomato mixture. (Careful it will splash). Add the reming water and stir.
    • Turn heat to high and bring to a boil. Once boiling place lid on top and lower it to a simmer. Cook for 25 minutes at a simmer and do not open or disturb it.
    • After 25 minutes, let it sit 5 minutes after you’ve turned it off. Then fluff and serve.
  • Don’t Throw Out Your Teapot! | How to Clean a Teapot made of Stainless Steel | Clean Naturally Non-toxic

    Does anything in your kitchen look so greasy that you want to buy a new one?

    Don’t Do It!!!

    I thought I had to buy a new one, but I tried this new trick.

    And it worked so well it looks brand new!

    (Mine looks even better than this before and after picture)

    My shiny teapot. You can even see me taking the picture it’s so clean!

    How To Do It:

    1. Get a pot large enough to fit the tea kettle. 
    2. Fill it with water, and add a couple tablespoons of each: baking soda, white wine vinegar, and dish soap. 
    3. Fill the tea kettle with water to weigh it down. Put the tea kettle in the pot. 
    4. Bring the pot to a boil, and lower to a simmer for an hour or so. 
    5. When it’s cool to touch, gently scrub away the grease. It should come right off!

    You can also try this on small greasy pans that are made of stainless steel too.

    Adding the Baking Soda, Vinegar and Soap
    Boiling it
    Shiny as new!

    For more information on my work and meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

    Did you try this tip? 

    Tag me on Instagram! I’d love to see it! @chefjoannas

  • Easy Hack to Shine Silverware Like New | How to Clean the Kitchen Naturally, Non-toxic

    Do you have any silverware with water spots?

    Here’s an easy trick I learned to make it…

    ✨✨ SHINE BRIGHT LIKE A DIAMOND ✨✨

    1. Mix 1/3 parts white wine vinegar : 2/3 parts warm water
    2. Use a microfiber cloth and dip it in the solution
    3. Polish your utensils with the cloth

    They should shine like new!

    Keep Cookin’!

    Chef Joanna

    P.S. I’m making a plant based course for beginners. If you’re interested you can check it out here 👉 healthy stuff beware 😅

  • Oven Roasted Garlic-Herb Pork Tenderloin | Easy & Healthy Weeknight Dinners

    Jump to Recipe

    I don’t usually make pork so when this came out amazing, I was so happy. I liked it so much it’s going to be part of my weeknight dinner rotation.

    The best part is that there’s no major preparation involved- you just season it and throw it in the oven.

    No need for frying it in a pan and dirtying the stovetop.

    Easy clean up, yay!

    I made it as a healthy dinner for a meal prep client.

    Pork tenderloin is just as lean as chicken breast so it’s a healthy choice. I served this baked pork roast with smashed fingerling potatoes and sautéed zucchini and onions.

    Pork tenderloin is a really lean piece of meat. It’s important to not overcook it. It can go from tender to over cooked really fast.

    So, this 1lb. tenderloin took only 35 minutes to cook.

    I use a thermometer for pork and I made sure the internal temperature reached 145 F.

    I’d really recommend investing in a thermometer if you don’t have one so you don’t end up with dry, overcooked pork.

    Hope you fall in love with pork tenderloin like I did.

    Garlic-Herb Pork Tenderloin

    Ingredients (serves 3-4 people):

    • 1 lb. Pork tenderloin
    • 2 garlic cloves, minced
    • 1 tsp. Salt
    • 2 Tbsp. Unsalted butter
    • 1 Tbsp. Olive oil
    • ¼ tsp. Black pepper
    • ½ tsp. each dried basil, oregano, thyme, parsley
    • ¼ tsp. dried sage
    • 3 sprigs fresh rosemary (optional)

    Directions:

    1. Preheat oven to 375 F.

    2. In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.

    3. Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.

    4. Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.

    Keeps in fridge for up to 3 days.

    NOTES

    Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.

    Garlic-Herb Pork Tenderloin

    Prep Time 10 minutes
    Cook Time 35 minutes
    Course Main Course
    Cuisine American
    Servings 3

    Ingredients
      

    • 1 lb. Pork tenderloin
    • 2 garlic cloves minced
    • 1 tsp. Salt
    • 2 Tbsp. Unsalted butter
    • 1 Tbsp. Olive oil
    • ¼ tsp. Black pepper
    • ½ tsp. each dried basil oregano, thyme, parsley
    • ¼ tsp. dried sage
    • 3 sprigs fresh rosemary optional

    Instructions
     

    • Preheat oven to 375 F.
    • In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.
    • Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.
    • Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.
    • Keeps in fridge for up to 3 days.

    Notes

    Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.

    For more information on my work and meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

    Did you make this recipe?

    Tag me on Instagram! I’d love to see it! @chefjoannas

  • Easiest Gluten-free Cookie | Orange-Cardamom Cookies

    The cookies siting next to Gluten-Free Cacao Banana Muffins
    Jump to Recipe

    I’m so excited to share this recipe with you because it’s easy and such a treat. It’s the perfect amount of sweetness and has great texture.

    It’s also one-bowl recipe which always makes things easy and cleanup minimal. Everybody that’s had the pleasure of tasting them has loved ’em!

    So without further ado, I present to you. . . Orange-Cardamom Cookies.

    The combo of cardamom and orange is fantastic. It makes me feel like I’m eating fancy tea in a riad in Morocco. Enjoy 🥳

    Orange-Cardamom Gluten-free Cookies

    Ingredients (Makes 12-16 small cookies):

    • 2 cups Almond Flour
    • 1/4 cup coconut sugar or brown sugar
    • 2 tsp. baking powder
    • ¼ tsp. Cardamom
    • 2 Tbsp. coconut, olive oil, or grapeseed oil
    • 2 eggs
    • 1 tsp. Vanilla extract
    • ½ orange, zested

    Directions: 

    1. Preheat oven to 350 F. Mix first four ingredients together in a bowl with a whisk to break up any clumps.

    2. Then, mix in the oil, eggs, vanilla, and orange zest.

    The mixture before dividing into balls

    3. Scoop out into 12-16 balls. Roll into balls. Place on a parchment lined baking sheet. Wash your hands. Then, keep your hands slightly damp to help you to roll and flatten them. They won’t really spread when baking, so you need to flatten them a bit.

    4. Bake at 350 F (180 C) for 15-18 minutes or until golden brown on the bottom.

    Baked cookies!
    Light, fluffy texture

    Orange-Cardamom Gluten-free Cookies

    Enjoy this quick and easy gluten-free dessert. It's not too sweet. Have with tea or coffee for the perfect afternoon snack.
    Prep Time 15 minutes
    Cook Time 18 minutes
    Course Dessert

    Ingredients
      

    Ingredients (Makes 12-16 small cookies):

    • 2 cups Almond Flour
    • 1/4 cup coconut sugar or brown sugar
    • 2 tsp. baking powder
    • ¼ tsp. ground cardamom
    • 2 Tbsp. coconut olive oil, or grapeseed oil
    • 2 eggs
    • 1 tsp. Vanilla extract
    • ½ orange zested

    Instructions
     

    Directions:

    • Preheat oven to 350 F. Mix first four ingredients together in a bowl with a whisk to break up any clumps.
    • Then, mix in the oil, eggs, vanilla, and orange zest.
    • The mixture before dividing into balls
    • Scoop out into 12-16 balls. Roll into balls. Place on a parchment lined baking sheet. Wash your hands. Then, keep your hands slightly damp to help you to roll and flatten them. They won’t really spread when baking, so you need to flatten them a bit.
    • Bake at 350 F (180 C) for 15-18 minutes or until golden brown on the bottom.

    For more information on my work and vegan meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

    Did you make this recipe? 

    Tag me on Instagram! I’d love to see it! @chefjoannas

  • Chicken Pesto Kale Bowl | Sweetgreen Inspired Bowls for Lunch | Healthy Gluten-free Lunch Ideas

    Image from the Sweetgreen website
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    This bowl was inspired by Sweetgreen, the salad chain. The combinations of flavors in this bowl are so good, I actually crave eating salad over a sandwich. (I’m a bread lover so for me that’s saying a lot)

    It comes together quick. But it would be even faster if you have already-cooked chicken or rotisserie chicken in the fridge.

    The combination of Tuscan kale and romaine works nicely and the colors really pop, too. Feel free to use any greens you have on hand.

    My best advice would be to invest in really good extra virgin olive oil AND aged balsamic vinegar (or balsamic glaze). When the quality is good, you only need a drizzle. So it’s worth the investment! It last you a long time.

    I get Bragg olive oil, and get my balsamic glaze from the local farmer’s market.

    Hope you give it a try!


    Chicken Pesto Kale Bowl

    Ingredients (for 2):

    • 2 chicken breasts
    • 1-2 cups kale, chopped
    • 1-2 cups romaine, chopped
    • 1 cup cooked wild rice or brown rice (I use trader joes frozen rice medley)
    • ½ cup cherry tomatoes
    • Drizzle of extra virgin olive oil
    • Drizzle of balsamic glaze
    • Salt and pepper
    • Shredded Parmesan to taste
    • 2 Tsp. Prepared Pesto
    • 2 Tbsp. Pine nuts

    Directions:

    1. Prepare the rice. Meanwhile heat a pan to cook the chicken. Cook the chicken in a little oil until cooked on both sides. When it’s done, top with a little pesto and spread on chicken. Let chicken rest before chopping.

    2. Divide rice into two serving bowls. Top with mixed kale and romaine. Drizzle with olive oil, balsamic, salt and pepper.

    Start with a base of rice

    3. Top with chicken, shaved Parmesan, pine nuts, and cherry tomatoes. Serve and eat.

    Chicken Pesto Kale Bowl

    A simple and healthy salad bowl to keep things interesting. Eating healthy should taste this good!
    Prep Time 15 minutes
    Cook Time 15 minutes

    Ingredients
      

    Ingredients (for 2):

    • 2 chicken breasts
    • 1-2 cups kale chopped
    • 1-2 cups romaine chopped
    • 1 cup cooked wild rice or brown rice I use trader joes frozen rice medley
    • ½ cup cherry tomatoes
    • Drizzle of extra virgin olive oil
    • Drizzle of balsamic glaze
    • Salt and pepper
    • Shredded Parmesan to taste
    • 2 Tsp. Pesto
    • 2 Tbsp. Pine nuts

    Instructions
     

    Directions:

    • Prepare the rice. Meanwhile heat a pan to cook the chicken. Cook the chicken in a little oil until cooked on both sides. When it’s done, top with a little pesto and spread on chicken. Let chicken rest before chopping.
    • Divide rice into two serving bowls. Top with mixed kale and romaine. Drizzle with olive oil, balsamic, salt and pepper.
    • Start with a base of rice
    • Top with chicken, shaved Parmesan, pine nuts, and cherry tomatoes. Serve and eat.


    For more information on my work and vegan meal prep service, please visit www.chefjoannas.com

    To your wholesome & healthy life, 

    Joanna

    Did you make this recipe? 

    Tag me on Instagram! I’d love to see it! @chefjoannas 

  • The Best Dairy-Free Banana Nut Muffins

    Jump to Recipe

    If you’re like me, you don’t like to bananas with any spots.

    I like to eat them when they are almost green. Except for baking.

    This is a great occasion to use those almost-black bananas.

    I even freeze peeled, black bananas and use them for baking.

    I was short a banana for this recipe, so I quickly heated and smashed a frozen banana I had in the freezer. It works like a charm.

    This muffin is so so tender and moist. I love using olive oil for baking because it feels healthier, but it also creates a nice crumb to the muffin.

    Whole wheat pastry flour is also my go-to flour for baking these days. It doesn’t taste “wheat-y” like other whole wheat flours. Make sure you get “whole wheat pastry flour.”

    I hope you enjoy these muffins as much as I did.

    You can even top them with peanut butter or other nut butter for a protein-filled snack or breakfast.

    Why you’ll love these muffins:

    • Easy to make
    • With walnuts and flax, they make for a healthy breakfast
    • They are super fluffy and moist
    • Works great with frozen bananas, too
    • Sweetened with just banana and honey

    Honey Nut Banana Muffins (Dairy-free)

    Ingredients (makes 12 muffins):

    Wet ingredients:

    • 3 overripe bananas, smashed (about 1 ⅓ cup mashed banana)
    • ⅓ cup honey
    • 1 large egg
    • ½ Tbsp. vanilla extract
    • ¼ cup olive oil (I used extra virgin)
    • ¼ cup unsweetened almond milk (or milk of choice)

    Dry ingredients:

    • 1 ¾ cup whole wheat pastry flour*
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • ½ tsp. salt

    Mix ins:

    • ½ cup chopped walnuts
    • 1 Tbsp. whole flax seeds, to sprinkle on top

    *You can use all-purpose flour if you don’t have whole wheat pastry flour

    Directions:

    1. Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
    2. In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
    3. In another large bowl, mix the wet ingredients.
    4. Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
    5. When the batter just comes together, stir in the walnuts add mix briefly.
    6. Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
    7. Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
    Heating the frozen banana and smashing
    The mixture before baking

    Honey Nut Banana Muffins (Dairy-free)

    An easy recipe that uses 3 overripe bananas. No refined sugars- its sweetened with just honey. Top with some peanut butter for a healthy protein-filled snack or breakfast.
    Servings 12

    Ingredients
      

    Ingredients (makes 12 muffins):

      Wet ingredients:

      • 3 overripe bananas smashed (about 1 ⅓ cup mashed banana)
      • cup honey
      • 1 large egg
      • ½ Tbsp. vanilla extract
      • ¼ cup olive oil I used extra virgin
      • ¼ cup unsweetened almond milk or milk of choice

      Dry ingredients:

      • 1 ¾ cup whole wheat pastry flour*
      • 1 tsp. baking soda
      • 1 tsp. cinnamon
      • ½ tsp. salt

      Mix ins:

      • ½ cup chopped walnuts
      • 1 Tbsp. whole flax seeds to sprinkle on top

      Instructions
       

      Directions:

      • Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
      • In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
      • In another large bowl, mix the wet ingredients.
      • Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
      • When the batter just comes together, stir in the walnuts add mix briefly.
      • Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
      • Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

      Notes

      *You can use all-purpose flour if you don’t have whole wheat pastry flour
    • Effortless Rotisserie Chicken at Home | Slow Roasted Chicken

      New favorite low-maintenance way to make a roasted chicken
      Jump to Recipe

      I crave rotisserie chicken often, but I found myself going to the California Chicken Cafe too often.

      Until… I found out how to rotisserie my own chicken. This method works! It takes 3 hours in the oven. But you don’t mess with it at all. So you can do your work-from-home thing while it cooks.

      Beware though, the aromas from the oven whet your appetite pretty good. It may distract you from your work.

      I don’t think I’ll roast chicken any other way or outsource it out to the local chicken rotisserie spot anymore.

      This now my preferred rotisserie chicken. (I love stories with a happy ending 😂)

      Slow Cooked Chicken

      Ingredients (for 4):

      • 3 1/2-4lb. Whole Chicken (pasture-raised is best)
      • 1 lemon, cut in half
      • 4 medium garlic cloves, minced
      • 3 Tbsp. extra virgin olive oil
      • 2 Tbsp. Unsalted butter
      • 1 tablespoon kosher salt
      • ½ teaspoon crushed red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
      • ¼ teaspoon freshly ground black pepper
      • 1/2 tsp. Dried thyme
      • ½ tsp. Paprika
      • 2 Tbsp. Chopped fresh parsley

      Directions:

      1. Preheat oven to 300 F (yes 300 F- I know it’s low). Center the rack to the middle of the oven.

      2. In an oven proof pan, pie dish or cast iron, place the chicken. Pat dry with a paper towel. Remove the bag in the cavity of the chicken, if there is one and discard it. Cut the lemon in half and place both halves in the empty cavity of the chicken.

      3. Mix all the other ingredients except lemon in a small bowl or measuring cup. I do this with my fingers but you could do it with a fork. Then slather this herby butter on the chicken and get under the skin. It’s a messy job but it’s the only way to guaranteed it’s seasoned in and out.

      4. Place the whole chicken in oven for 3 hours. No need to touch that bird. At the end of 3 hours it should be fall apart tender. You can check it with a thermometer if you want, but it will most likely be very done. It should read 165 F. Let it rest 10 minutes or so before cutting it.

      Dip some bread into the sauce and you’ll thank me.

      I served it with tortillas, rice, beans and salsa.

      Prepping Mrs. Chicken. I had a quarter onion I threw in underneath the chicken.
      After 1 ½ hours of cooking
      She’s done
      Tender and falling apart

      Effortless Rotisserie Chicken at Home

      Ingredients
        

      Ingredients (for 4):

      • 3 1/2-4 lb. Whole Chicken pasture-raised is best
      • 1 lemon cut in half
      • 4 medium garlic cloves minced
      • 3 Tbsp. extra virgin olive oil
      • 2 Tbsp. Unsalted butter
      • 1 tablespoon kosher salt
      • ½ teaspoon crushed red pepper flakes or 1 teaspoon Aleppo pepper flakes
      • ¼ teaspoon freshly ground black pepper
      • 1/2 tsp. Dried thyme
      • ½ tsp. Paprika
      • 2 Tbsp. Chopped fresh parsley

      Instructions
       

      Directions:

      • Preheat oven to 300 F (yes 300 F- I know it’s low). Center the rack to the middle of the oven.
      • In an oven proof pan, pie dish or cast iron, place the chicken. Pat dry with a paper towel. Remove the bag in the cavity of the chicken, if there is one and discard it. Cut the lemon in half and place both halves in the empty cavity of the chicken.
      • Mix all the other ingredients except lemon in a small bowl or measuring cup. I do this with my fingers but you could do it with a fork. Then slather this herby butter on the chicken and get under the skin. It’s a messy job but it’s the only way to guaranteed it’s seasoned in and out.
      • Place the whole chicken in oven for 3 hours. No need to touch that bird. At the end of 3 hours it should be fall apart tender. You can check it with a thermometer if you want, but it will most likely be very done. It should read 165 F. Let it rest 10 minutes or so before cutting it.

      Notes

      Dip some bread into the sauce and you’ll thank me.
      I served it with tortillas, rice, beans and salsa.
    • Easy Turkey Tacos | 30-minute weeknight dinners

      Jump to Recipe

      Once again, ground turkey coming in for the win for a quick and lazy weeknight dinner.

      With just a few ingredients and the right spices, you can make a delicious dinner nobody will complain about.

      I serve it with rice, beans, avocado, and salsa on the side so everyone is happy.

      Easy Turkey Tacos

      Ingredients (for 4):

      • 1 lb. Ground Turkey (I use 93% lean)
      • 1 Tbsp. Avocado or olive oil
      • ¼ onion, chopped fine
      • 2 garlic cloves, minced
      • ½ Fresno or jalapeño chile, chopped fine
      • 1 tsp oregano
      • ½ tsp. Cumin
      • ½ tsp. paprika
      • 1 tsp. Salt

      Directions:

      1. In a large pan, heat oil. Add turkey, onion, garlic, and chile. Sauté and break up with a wooden spoon until cooked and no longer pink.

      2. Add spices and salt and mix in. Mix for a couple minutes.

      3. Heat tortillas and serve turkey taco style with avocado, salsa and lime if desired. See recipe for pico de Gallo salsa here.

      Pico de Gallo

      Easy Turkey Tacos

      Prep Time 10 minutes
      Cook Time 15 minutes
      Course Main Course
      Cuisine Mexican

      Ingredients
        

      Ingredients (for 4):

      • 1 lb. Ground Turkey I use 93% lean
      • 1 Tbsp. Avocado or olive oil
      • ¼ onion chopped fine
      • 2 garlic cloves minced
      • ½ Fresno or jalapeño chile chopped fine
      • 1 tsp oregano
      • ½ tsp. Cumin
      • ½ tsp. paprika
      • 1 tsp. Salt

      Instructions
       

      Directions:

      • In a large pan, heat oil. Add turkey, onion, garlic, and chile. Sauté and break up with a wooden spoon until cooked and no longer pink.
      • Add spices and salt and mix in. Mix for a couple minutes.
      • Heat tortillas and serve turkey taco style with avocado, salsa and lime if desired. See recipe for pico de Gallo salsa here.

      For more information on my work and vegan meal prep service, please visit www.chefjoannas.com

      To your wholesome & healthy life, 

      Joanna

      Did you make this recipe?

      Tag me on Instagram! I’d love to see it! @chefjoannas