Maui Turkey Tacos
Sweet and savory, these Maui Turkey Tacos pack all the island flavors into a super simple weeknight meal.
Our recent trip to Maui, Hawaii inspired these super simple turkey tacos. During the trip, I couldn’t get enough of the island’s amazing local produce, particularly pineapple and avocado. I had to find a way to incorporate both into a quick dinner, one that everyone in the family would enjoy and that would get me in and out of the kitchen quickly (and, let’s be honest, back to a cold drink and beautiful sunset!).
These tacos can be served in corn or flour tortillas, or inside lettuce cups. If you’re feeding a picky eater, try a deconstructed version: sliced raw bell pepper, cooked turkey (served prior to the addition of the pineapple), tortilla, and sliced avocado served separately on the plate. They can choose to make their own taco or eat each part separately.
Maui Turkey Tacos
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 pound 93% lean dark meat ground turkey
- 1 8- oz crushed pineapple, drained
- ½ teaspoon salt
- 1 avocado, sliced
- Corn tortillas or lettuce leaves for serving
- Cilantro, chopped (optional)
- Lime wedges, optional
- Heat 1 tablespoon olive oil over medium heat in a large saute pan. Add the sliced onion and pepper and saute until browned and softened, about 5 minutes. Remove from the pan.
- Heat an additional tablespoon of olive oil over medium heat, add the turkey, sprinkle with salt, and saute until browned and cooked through, about 5 minutes. Add the crushed pineapple and cook an additional minute or two.
- Serve the cooked turkey and onion/pepper mixture in tortillas or lettuce leaves, topped with avocado, cilantro, and a squeeze of lime.