Crispy Low Fat Turkey Chalupas with Pico de Gallo



16 ounces low fat ground turkey breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 tsp onion powder

4 ounces chopped green chilies

1/2 tsp red chili flakes

1 tsp sugar

1/2 tsp salt

8 chalupa flour tortillas

cooking spray


1 cup lettuce, chopped

2 Roma tomatoes, chopped

1/4 cup black olives, sliced (optional)

1/3 cup low fat cheddar, grated

1/3 cup low fat mozzarella, grated

1/2 cup low fat sour cream

Pico de Gallo (see recipe below)

Pico de Gallo:

1 1/2 cup tomatoes (seeded and diced)

1/2 cup red onion diced

1 tbsp jalapenos diced

1 tbsp garlic minced

Juice of half a lime

4 tbsp cilantro (plus extra for garnish)

1/2 tsp red pepper flakes

1 tsp sugar

Salt and pepper

1/4 cup black beans and corn (optional)


Begin by making Pico de Gallo by adding all ingredients into a medium sized bowl. Refrigerate for at least 2 hours.

Prepare the toppings by chopping the lettuce, tomatoes, and olives. Grate cheddar and mozzarella and combine in a bag. Place all toppings in the refrigerator.

Next, brown ground turkey in a large frying pan. When meat is browned and thoroughly cooked, drain off all of the fat. I like to place the meat in a strainer to press out the grease. You can also place paper towels over the meat to remove any additional grease that remains.

Return to frying pan and add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 tsp onion powder, 4 ounces chopped green chilies, 1/2 tsp red chili flakes, 1 tsp sugar, 1/2 tsp salt. Stir and mix in the ingredients. Remove from heat and set aside.

Lay all eight of the tortillas on a large cookie sheet and spray one side liberally with cooking spray.

Place one tortilla at a time (sprayed side down) in a large frying pan heated to medium high. After about 1 minute carefully fold tortilla in half. Add another flour tortilla to pan and repeat. You should be able to make two at a time. Continue turning every minute or so. If the temperature is too hot and they are browning too quickly, you can reduce heat to medium. Have a large lined baking sheet ready for the finished tortillas. Continue process with remaining tortillas until they are crispy and lightly browned.

Fill all of the shells with meat, cheese, sour cream, lettuce, tomatoes, olives, and pico de gallo. Serve with additional pico de gallo and chips on the side. Enjoy!