These spooky, Halloween-inspired monster tacos can be a fun and delicious dinner anytime. Even more so when Halloween falls on a Tuesday. The filling combines ground turkey, fresh chorizo and spices. For the shells, we decorate blue corn hard taco shells with crushed crunchy cheese curls and sliced black olives for eyes. Top with your favorite taco toppings, and serve with a ghoulish green sauce made of avocado, cilantro, lime and tomatillo salsa.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 pound ground turkey
- 1/2 pound fresh chorizo, casings removed if links
- Kosher salt and freshly ground pepper
- 1 avocado, pitted and peeled
- 1/2 cup tomatillo salsa
- Juice of 1 lime
- 1/4 cup packed fresh cilantro
- Kosher salt
- 16 blue corn hard taco shells
- 3 tablespoons sour cream
- 2 cups crunchy cheese curls (such as Cheetos), finely crushed
- Shredded lettuce, diced tomatoes, salsa, sour cream and/or shredded cheese, for topping
- 32 sliced black olives
Instructions
- Preheat the oven to 350 degrees F. Make the filling: Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until tender and starting to brown, 3 to 5 minutes. Stir in the chili powder, cumin and coriander to coat, then add the turkey and chorizo and season with salt and pepper. Cook, breaking up the meat, until cooked through and browned, 5 to 7 minutes. Stir in 2 tablespoons water, scraping up any browned bits from the bottom of the pan; add another tablespoon of water if needed. Season with salt. Set aside, covered, until ready to serve.
- Meanwhile, make the green sauce: Puree the avocado, tomatillo salsa, lime juice, cilantro and a big pinch of salt in a blender, thinning with up to 1/4 cup water. Refrigerate, covered, until ready to use.
- Prepare the taco shells: Warm the shells in the oven as the label directs. Lightly brush some sour cream along the edges of the taco shells and press into the crushed cheese curls to coat.
- Reheat the taco filling, if needed (add a splash of water if it’s too dry). Arrange the taco shells on a platter and add the filling and assorted toppings; drizzle with the green sauce. Arrange 2 black olive slices on top of each taco for eyes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 405 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 60 mg |
| Sodium | 586 mg |
| Serving Size | 1 of 8 servings |
| Calories | 405 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 60 mg |
| Sodium | 586 mg |