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Keema Tacos

Turkey Keema Tacos are prepared with ground turkey sauteed with Indian flavors. Fill them up in a taco and top with a cilantro-mint chili sauce.
5 from 2 votes
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course Main Course
Cuisine Indian, Indian Fusion, Mexican
Diet Gluten-free, Dairy-free option
Servings: 12 tacos
Calories: 207kcal
Author: Nisha


for turkey keema

  • 1 pound ground turkey preferably 93% lean
  • 1 cup water
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 1/2 inch ginger chopped
  • 8 cloves garlic chopped
  • 2 green chilies chopped
  • 1 medium onion chopped
  • 2 plum tomatoes chopped
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chili powder
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric
  • to taste salt
  • 1/2 cup water to deglaze
  • 1 1/2 tsp garam masala
  • 1/2 tsp cardamom
  • 1/2 cup fresh cilantro chopped
  • juice of 1/2 lemon
  • 1/2 cup frozen green peas rinsed with warm water

for cilantro chili sauce

  • 1/2 cup reduced-fat Greek yogurt
  • 1-2 green chilies
  • 1/2 inch piece ginger
  • 1 clove garlic
  • 1/2 cup cilantro
  • 1/2 cup mint
  • salt to taste
  • little water if need be

to assemble tacos

  • 12 hard shell tacos
  • add cooked turkey keema
  • 1 1/2 cups Mexican cheese, shredded 2 tbsp per taco
  • 3 cups lettuce shredded
  • 3 tomatoes chopped
  • 2 jalapenos thinly sliced
  • add cilantro chili sauce



  • I use 93% lean turkey.
  • Rinse ground turkey with water and drain. Then add 1 cup of water to the turkey. Mix well so there are no lumps. Set aside.
  • Chop the ginger, garlic, and green chilies. Alternatively, you can use a mini food processor for chopping.
  • Chop onions.
  • Chop tomatoes.

Cook Turkey Keema

  • Heat up a dutch castiron, once hot, add oil followed by cumin seeds and a bay leaf. Saute for 45 seconds.
  • Add ginger, garlic, and green chilies. Saute for about 45 seconds.
  • Now add onions and salt. Saute for 4 minutes.
  • Add the tomatoes and season with a little salt. Stir.
  • Cover and cook for about 6-7 minutes on low-medium heat.
  • Add red chili powder, Kashmiri red chili powder, and coriander powder. Stir. Cook for a few seconds.
  • Now add water. Cook for about 4 minutes until the water evaporates and you have a paste-like consistency.
  • Add the turkey.
  • Stir well. Season with salt to taste.
  • This is what you'll have a couple of minutes later.
  • Cover and cook for 20 minutes on low-medium heat.
  • 20 minutes later, this is what you should have. Add garam masala.
  • Add chopped cilantro and lemon juice.
  • Add frozen peas rinsed under warm water. Cook for 5 minutes.
  • Keema is ready. Turn off the stove.

Prepare the Sauce & Taco Essentials

  • While the turkey is cooking. Make the sauce. In a NutriBullet, add the yogurt, ginger, garlic, mint leaves, coriander leaves, and green chilies.
  • Blend. Set aside.
  • Shred lettuce, slice jalapenos, chop tomatoes, chop cilantro, slice lime wedges.

Assemble Tacos

  • Add turkey keema to hard shell tacos.
  • Top with cheese.
  • Bake in the toaster oven for about 2 minutes or until cheese has melted.
  • Top with shredded lettuce.
  • Top with cilantro chili sauce and chopped tomatoes.
  • Finish off with sliced jalapenos and chopped cilantro.


Calories: 207kcal | Carbohydrates: 14g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 197mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 1mg
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