Ingredients:
2 tablespoons canola oil
½ cup yellow onion, small diced
2 cloves garlic, minced
½ jalapeno, seeded and minced (about 2 teaspoons), or ½ teaspoon crushed red pepper flakes
1 pound ground turkey
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper (add more for spicier mixture)
½ teaspoon dried oregano
1 cup chicken stock or water (or combination of both), may also use beef broth/stock
2 tablespoons tomato paste
1 tablespoon cider vinegar
1 to 2 tablespoons sour cream (optional)
1 ½ teaspoons kosher salt
½ teaspoon black pepper

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, stirring occasionally, about 4 to 5 minutes. Add the garlic and jalapeno and continue cooking over medium heat for one minute, stirring often.

Add the ground turkey and cook until the meat is cooked through and opaque about 4 to 5 minutes. Use a wooden spoon or rubber spatula to break up the meat into small pieces.

Stir in the chili powder, cumin, paprika, cayenne pepper and oregano until combined and cook for 1 minute. Taste and adjust spice as desired, using more cayenne and chili powder for extra heat.

Add the chicken stock, tomato paste and vinegar and stir to combine. Reduce heat to medium-low and simmer gently until the liquid becomes thick and clings to the meat, about 8 to 10 minutes.

If the mixture isn’t as thick as you’d like it after 8 minutes, stir in the sour cream until well combined, then then add the seasonings, taste and adjust as desired.

Serve immediately with your favorite taco trimmings.

To store: Store the turkey taco mix in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.