Serves 14
50 min
Gluten-Free Flour Tortillas with Spiced Ground Turkey Tacos
Recipe GLPRb860a006a9de60
Homemade gluten-free flour tortillas paired with seasoned ground turkey tacos loaded with sautéed peppers, onions, and tomatoes. Finish your tacos with fresh toppings like guacamole, salsa, lettuce, and cheese for a delicious, satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2⅓ cups gluten-free 1-to-1 baking flour
⅔ cup quinoa flour
1 teaspoon baking powder
1 teaspoon sea salt
⅓ cup olive oil
1 to 1⅔ cups warm water
Olive oil for cooking tortillas
1 lb ground turkey
2 fresh jalapeños, seeded and chopped
1 small red onion, diced
1 garlic clove, minced
1 tomato, diced
2 tablespoons tomato paste
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
Pinch of cayenne pepper
Salt and pepper to taste
Shredded cheese
Guacamole
Red salsa
Fresh lettuce
Grilled corn
Directions
In a large mixing bowl, whisk together the gluten-free baking flour, quinoa flour, baking powder, and sea salt until well combined.
In a measuring cup, combine 1 cup warm water with the olive oil and stir to blend. Slowly pour this mixture over the dry ingredients and mix with a wooden spoon or your hands until a moist dough forms.
If the dough feels dry, add more warm water 1 to 2 tablespoons at a time, kneading well after each addition until the dough is soft and pliable. Set the dough aside.
Heat a skillet over medium heat and drizzle lightly with olive oil. Add the ground turkey and cook for about 5 minutes, breaking it apart with a wooden spoon as it cooks until it's mostly cooked through.
Transfer the cooked turkey to a plate. Add a little more olive oil to the same skillet and heat over medium.
Add the chopped jalapeños, diced red onion, and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and the garlic is golden.
Return the turkey to the skillet and add the diced tomato and tomato paste. Stir in the chili powder, cumin, paprika, and cayenne pepper. Simmer for 5 to 10 minutes until the turkey is completely cooked through to an internal temperature of 165°F and the mixture is flavorful and slightly reduced. Season with salt and pepper to taste.
While the turkey mixture simmers, prepare the tortillas. Take a piece of dough slightly larger than a golf ball and roll it between your hands into a smooth ball.
Using a cast iron tortilla press, place the dough ball between two pieces of parchment paper and press down until the tortilla is about the thickness of a traditional flour tortilla.
Heat a dry cast iron skillet over medium heat. Once hot, transfer the pressed tortilla to the skillet and cook for 2 to 3 minutes on each side until lightly spotted and cooked through. Transfer to a plate and cover with a clean towel to keep warm.
Repeat steps 8 through 10 with the remaining dough until all tortillas are cooked.
To serve, place a scoop of the spiced turkey filling into each warm tortilla and top with your choice of cheese, guacamole, red salsa, fresh lettuce, and grilled corn.
