I freaking love a taquito. The crunch, the flavor, that last little bit of extra crispy tortilla. However, I don’t love how insanely caloric they can be when you order them from your local Tex-Mex joint. Enter Skinnytaste who always seems to save the day and save you calories while keeping her recipes just as delicious as your to-go order!

These turkey taquitos are incredibly easy to make, so tasty and, because they’re a part of her meal prep cookbook (that I HIGHLY SUGGEST YOU GET ASAP), you can freeze and serve them later, which is the best. Did I mention how inexpensive it is to put this meal together? ‘Cause it is.

skinnytaste's turkey taquitos

INGREDIENTS

Cooking spray

1 tsp garlic powder

1.5 tsp ground cumin

1.25 tsp kosher salt

1 tsp chili powder

1/2 tsp dried oregano

1 pound 93% lean ground turkey

1/2 small yellow onion, diced

1/2 cup tomato sauce

16 (6-inch) corn tortillas

1 cup (4 ounces) shredded, reduced-fat Mexican cheese blend

For Serving

Sour cream

Hot sauce

Homemade guacamole/avocado

Lime wedges

Shredded iceberg lettuce for presentation (I skipped this)

INSTRUCTIONS

Preheat the oven to 400ºF. Line a sheet pan with foil and spray it down with cooking spray.

Combine all the spices in a small bowl and set aside.

Heat a large skillet over medium heat and spray with oil. Brown the turkey while breaking it into smaller pieces until it’s no longer pink (about 5-6 min). At this point, add the spice mix to the meat and mix well. Next, add the diced onion, tomato sauce, and 1/4 cup of water. Simmer the meat mixture for about 20 minutes, until the flavors meld and the sauce thickens.

Working in batches, place 3 corn tortillas between two paper towels and microwave until they’re warm (about 30 seconds). Lay the warmed tortillas on a work surface and, one by one, spread 2 TBSP of the meat filling onto the bottom third of each, followed with 1 TBSP of the shredded cheese. Roll the tortilla up from the bottom and place them on the prepared baking sheet with the seam side down. Repeat this process until you’ve used all the corn tortillas and they all have a home on the baking sheet. Finally, spray the tops with oil, then bake the taquitos until they’re golden and crispy (15-18 minutes).

You can either serve them immediately or freeze them for later. To freeze them, allow the taquitos to cool then place them in an airtight container or ziploc bag. To reheat in the oven, follow the same instructions you did to cook them initially!