Taco night is a classic staple in our house. It’s fairly easy to put together, there is plenty of room for variation, and kids can easily add or omit ingredients they don’t like.
I recommend roasting your veggies ahead of time, and then re-heating them just before serving. With the veggies roasted ahead of time this is a simple, 20-minute dinner.
Here is a fun spin on your average taco night. The coconut milk is subtle enough not to throw any little taste buds off and the lime keeps everything really bright. The coconut milk helps to keep the ground turkey moist and the addition of roasted cumin-spiked root veggies make the dish so sweet and deliciously seasonal.
coconut lime tacos with roasted root veggies
chicken lime tacos
- 1.5 lb. ground turkey
- 1 onion, sliced
- 2 cloves garlic
- 2 limes
- 1 can full fat coconut milk
- olive oil
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- cilantro (optional toppings)
- avocado (optional toppings)
- 1 delicata squash
- 1 yam
- 1 purple sweet potato
Make-Ahead Roasted Roots. Pre-heat oven to 375 degrees, and position rack in upper part of oven. Slice and dice your favorite squashes and sweet potatoes. In a small bowl combine olive oil, black pepper, cumin, juice of ½ lime. Whisk quickly and pour over veggies. Toss to coat, and lay veggies evenly on a roasting pan. Roast until tender, about 20 minutes.
Chicken Lime Tacos. In a large heavy skillet, sauté onion slices for 3-6 minutes until translucent and fragrant, add garlic and sauté for about a minute longer, and then add one teaspoon of cumin and one-half teaspoon of smoked paprika.
Continue sautéing onions for a few more minutes. Remove onions from pan and add ground turkey to hot pan – make sure to brown meat on all sides on a nice medium-high heat pan. Use your spatula to crumble into smaller pieces once all sides are brown. Add about ½ the can of coconut milk – enough to give everything a nice rich brothy consistency. Add more as needed. Add another ½ of lime juice, put the onions back in, and then give a healthy couple grinds of good salt and pepper to taste. Let everything simmer until meat is cooked through – probably 10 minutes max.
Meanwhile, heat tortillas on another pan. Have slices of avocado, cilantro, black beans, salsa, and any of your favorite taco toppings ready! I like to put my roasted veggies right on top of my taco, but you can also have them along side with a folded toasted tortilla.