Crisp Air High Protein Tacos (Printable)
Crunchy tortillas loaded with savory protein and fresh toppings.
# List of ingredients:
→ Protein Filling
01 - 14 oz lean ground turkey or chicken (or plant-based mince for vegetarian option)
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Tacos & Toppings
10 - 8 small corn tortillas (or gluten-free tortillas)
11 - 3.5 oz low-fat Greek yogurt (or dairy-free yogurt)
12 - 3.5 oz shredded lettuce
13 - 1 medium tomato, diced
14 - 2.8 oz shredded reduced-fat cheddar cheese (or plant-based cheese)
15 - 1 avocado, sliced
16 - Fresh cilantro, chopped
17 - Lime wedges, for serving
# Steps:
01 - Heat olive oil in a large nonstick skillet over medium heat. Add finely chopped onion and cook for 2 minutes until translucent.
02 - Add minced garlic and sauté for 30 seconds. Incorporate ground turkey (or chicken/plant-based mince), breaking it up as it browns and cooks through over 5–7 minutes.
03 - Mix in smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir thoroughly and remove from heat.
04 - Set oven temperature to 400°F (200°C).
05 - Drape tortillas over oven rack bars to form taco shell shapes. Bake for 6–8 minutes until they become crisp and golden. Allow to cool slightly.
06 - Fill each crisp tortilla shell with warm protein filling. Add shredded lettuce, diced tomato, shredded cheese, sliced avocado, Greek yogurt, and chopped cilantro on top.
07 - Present tacos immediately accompanied by lime wedges.
# Expert Advice:
01 -
- The shells bake into perfect little golden cups with barely any effort, no frying needed.
- Each taco packs serious protein so you stay full without that sluggish feeling.
- Toppings stay crisp and fresh because the shells are sturdy enough to hold everything.
02 -
- Dont walk away while the tortillas bake, they go from golden to burnt in less than a minute.
- Let the shells cool for at least 30 seconds before filling or theyll crack when you try to load them up.
03 -
- Use a nonstick skillet so the lean meat doesnt stick and tear apart while browning.
- Warm your tortillas slightly before draping them over the rack, they bend more easily and crack less.