4 ounces ground turkey, plus olive oil for cooking
1 teaspoon taco seasoning
3 store-bought corn tortillas
2 tablespoons shredded Monterey Jack cheese
2 tablespoons chopped sweet onion
In a small pan, add a splash of olive oil, then add ground turkey and taco seasoning. Cook on medium-low until turkey is no longer pink and is cooked through, about 5 minutes. Remove turkey from the pan, and set it aside.
Using a large mug or small bowl, cut out smaller tortillas (about 4 inches in diameter) from the corn tortillas. Toast the smaller tortillas in the pan on low for 60 seconds per side or until they start to crisp—add another splash of olive oil, if needed.
To put together the tacos, lay the tortillas flat, then top evenly with ground turkey, cheese, and onion. Feel free to top with sour cream or salsa, as desired.
If packing for lunch, store it in a container with an ice pack until ready to eat, then heat 15-30 seconds in the microwave.
Five-Ingredient Tip: Cut up the leftover tortilla scraps, and cook them in oil or the air fryer for homemade chips!