Turkey Picadillo

This Simple Cooking with Heart Latin recipe features fruits and veggies as well as a variety of flavorful spices served with whole-grain corn tortillas.

Nutrition Facts

Turkey Picadillo


441 Per Serving


36g Per Serving


9g Per Serving

Cost Per ServingCost Per Serving

Calories 441
Total Fat 8.1 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.2 g
Cholesterol 74 mg
Sodium 419 mg
Total Carbohydrate 59 g
Dietary Fiber 9 g
Sugars 29 g
Protein 36 g

Dietary Exchanges
3 1/2 lean meat, 2 vegetable, 1 1/2 starch


Servings  4  

  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 2 medium onion (cut into 1/2-inch pieces)
  • 1/2 cup seedless raisins (drained, soaked in water)
  • 2 small unpeeled apples (cored, cut into 1/2-inch pieces)
  • 1 can pickeled jalapeño pepper (finely chopped)
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground cloves
  • 10 pimento olives (left whole, drained)
  • 1/4 small cabbage, about 2 cups, cut into 1/4-inch-wide strips
  • 1 tomato, cut into half-inch, diced OR
  • 1/2 small canned, no-salt-added, or, low-sodium, diced tomatoes
  • 4 Tbsp. fresh cilantro (chopped)
  • 2 oz. low-fat, shredded jack cheese, about 1/2 cup
  • 8 corn tortillas, warmed on grill, in oven or in microwave
  • 1/2 cup almonds (slivered, optional)


Tip: Click on step to mark as complete.

  1. Sautee the ground turkey in a skillet on medium heat until brown, drain the fat and discard.
  2. Let everyone build their own tacos by adding the tomato, cabbage, cilantro, cheese and onion.
  3. Add the olive oil to the same skillet then add soaked raisins, cut apples, finely chopped pickled jalapeño pepper, cinnamon, cumin, cloves, olives, half of the chopped onions, and if using, chopped almonds.
  4. Reduce heat to low, cover and cook for 25 minutes, then remove from heat.
  5. While the picadillo is cooking, put the other half of the chopped onion in a small bowl or cup to use as garnish for your tacos
  6. Cut up the tomato and put it in another small bowl.
  7. Put the chopped cabbage, cilantro and shredded cheese into individual bowls.
  8. When the picadillo is ready, transfer it to a serving bowl.
  9. Serve with warm tortillas. You can use fresh or frozen corn tortillas, wrapping them in a kitchen towel and microwaving them or heating them one at a time on a dry skillet.
  10. Keep tortillas warm and soft by wrapping them in a kitchen towel and taking them out one at a time as needed.

Keep it Healthy: Serve this dish with brown rice instead of tortillas. Also, add chopped red or green peppers to add extra veggies.


Tip: You can always make extra picadillo and freeze it for a future meal. Then you can thaw and reheat and serve with warm tortillas and the other garnishes.