Turkey · Thai · 20 min
Thai Turkey Tacos with Peanut Sauce & Cucumber Slaw
- 20 min
- 2–6 servings
- 642 kcal / serving
These Thai-inspired turkey tacos pair juicy spiced meat with a crisp cucumber slaw and a peanut dressing. The quick skillet cook and assemble workflow makes a weeknight dinner that comes together in about 20 minutes.
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Ingredients
- ½ small bunchcilantro
- ½English cucumber
- ¾ lbground turkey
- ½lime
- 80 mlpeanut sauce
- 1red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- 6small corn tortillas
- 15 mlThai curry paste, red
- red bell peppers
- English cucumbers
- limes
From the pantry: salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
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Produce
- ½ small bunchcilantro
- ½English cucumber
- ½lime
- 1red bell pepper
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- red bell peppers
- English cucumbers
- limes
Meat & seafood
- ¾ lbground turkey
Bakery & bread
- 6small corn tortillas
Sauces, oils & condiments
- 80 mlpeanut sauce
- 15 mlThai curry paste, red
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | ½ | 1 | |
| peanut sauce | 80 ml | 160 ml | 1 cup |
| red bell pepper | 1 | 2 | 3 |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| small corn tortillas | 6 | 12 | 18 |
| Thai curry paste, red | 15 ml | 30 ml | 45 ml |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash all produce and dry.
- Trim cilantro leaves from the stems, mince the leaves, and place them in a medium bowl.
- Juice the lime into the cilantro bowl. Add half of the peanut sauce, a splash of water, and salt; stir to make a dressing and set aside. Reserve the remaining peanut sauce for serving.
- Preheat a nonstick skillet over medium-high heat.
- Swirl in a bit of virgin coconut oil, then add the turkey, curry paste, and salt; cook, breaking the meat apart until browned and crumbly, about 4–5 minutes.
- Slice the red bell peppers into thin strips and add them to the dressing bowl.
- Quarter the cucumber lengthwise, then cut crosswise into thin pieces; add to the dressing bowl along with the shredded cabbage and mix to form the slaw.
- When the turkey is cooked, pour in a splash of water and cook a minute or two more, stirring until the sauce thickens. Remove from heat.
- Warm the tortillas in a separate skillet, in the oven, or in the microwave if desired.
- Fill each tortilla with some turkey and a portion of the slaw. Drizzle with the remaining peanut sauce and serve with any extra slaw on the side.
Two tips
- Make-ahead: chop cilantro leaves and store in the bowl so they’re ready to go.
- Serving idea: squeeze a little extra lime over the tacos before eating for a fresh finish.
Nutrition per serving
- Calories
- 642 kcal
- Protein
- 43 g
- Carbs
- 58 g
- Fat
- 28 g
- Fiber
- 11 g
- Sodium
- 1007 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.