Spiced Turkey Tacos with Herby Slaw
An easy, meal prep dinner
Easy weeknight meals are the only way I survive baseball season. And this is a new one that I’ve added to our rotation.
BONUS - all of the components can be meal prepped! More information on that below (just under my usual substitutions list under the recipe)! Scroll down!
Did you make the Shaved Brussels and Broccoli Salad I shared last week? I had half a jar of that dreamy sauce left and couldn’t stop thinking about new ways to use it. This week’s recipe puts it to good use!
We do taco night at least once a week around here, but I wanted something a little different—less of our usual Mexican-style spread and more inspired by the warm, bold flavors I had in mind when I made that salad. So I leaned into a Moroccan-inspired vibe.
Guess what? 📢
Live cooking videos are coming back to Substack—free for all subscribers! If you remember my old Tuesdays with Danielle, you know how fun these were. I’ve missed them and can’t wait to bring them back monthly. I’ll be live the first Tuesday of the month at 2pm PT.
First up - Tuesday April 1 - 2pm PT / 5pm ET
*Replays will be available and will be emailed afterwards, but those who are there live will have their questions answered!
This Week’s New Recipe - Spiced Turkey Tacos with Herby Slaw
We’re using ground turkey seasoned with my Tagine spice blend, wrapped in grain-free tortillas or lettuce leaves, and topped with a crunchy, herb-packed slaw full of golden raisins, chopped dates, and a big spoonful of that zhoug sauce. A drizzle of honey-cumin yogurt pulls it all together.
While zhoug originated in Yemen and is used throughout Middle Eastern cuisine, it shares common ingredients—like cumin, lemon, and coriander—that are also staples in North African cooking. The fresh lemon in the sauce adds a bright note that pairs with the warm spices in the tagine-flavored turkey, echoing the preserved lemon often found in traditional Moroccan tagines. It’s a bold, herby contrast that brings everything to life.
Xo Danielle
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7 Easy Meal Prep Family-Friendly Recipes!
Spiced Turkey Tacos with Herby Slaw
Servings 4 to 6
TOOLS
Food processor
Skillet
INGREDIENTS
Zhoug Sauce (make up to 3 months in advance)
1 medium bunch cilantro leaves and stems, about 1 cup packed
1 medium bunch Italian parsley, stems removed, about 1 cup packed leaves
4 cloves garlic, peeled
1 Serrano pepper, seeds removed
zest and juice of 1 lemon
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3/4 cup extra virgin olive oil
Salt and freshly cracked pepper
Slaw (make up to 7 days in advance)
1 12-ounce package tri-color slaw mix (green and red cabbage plus carrots)
2 tablespoons chopped pitted Medjool dates
2 tablespoons chopped golden raisins
salt and pepper to taste
Turkey (make up to 7 days in advance)
3 teaspoons Tagine seasoning *
1 small yellow onion, minced
4 cloves garlic, minced
2 pounds ground turkey
1 teaspoon sea salt
juice of ¼ fresh lemon, save additional segments for garnish
For Serving
1/2 cup plain yogurt (dairy-free or sheep’s milk is my preference)
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
12-14 warmed grain-free tortillas, or lettuce cups
1/3 cup chopped pistachios, for serving
METHOD
Add the cilantro, parsley, garlic, Serrano pepper, lemon zest and juice, cumin, coriander, and red pepper flakes to a food processor. Process for 15 seconds, until roughly chopped. With the machine running, drizzle in the oil and process for 15 to 30 seconds, until incorporated. Season to taste with salt and pepper.
Add the slaw mix, dates, and raisins to a large bowl. Toss with 1/2 cup of the zhoug sauce. Set aside. Transfer remaining sauce to a jar and refrigerate for later use.
Heat the oil in a large skillet over medium-high heat. Add the Moroccan seasoning, stirring for about 10 seconds until fragrant. Add the onion and garlic and sauté for 2 to 3 minutes, until fragrant and beginning to soften. Add the ground turkey and sea salt and cook, breaking large pieces apart with a wooden spoon, for 5 to 7 minutes, until cooked through. Stir in the lemon juice. Keep warm.
Meanwhile, mix together the yogurt, honey, cumin, salt and pepper. Serve warm tortillas on a large board with slaw, turkey mixture, and yogurt to drizzle on top. If desired, top with chopped pistachios.
SUBSTITUTIONS
Ground Turkey → Ground chicken, lamb or beef
*Tagine Seasoning → Ras el Hanout (If you don’t have tagine seasoning or ras el hanout, use ½ teaspoon each of ground cumin, ground coriander, and paprika, plus ¼ teaspoon each of ground cinnamon and turmeric.)
Dairy-Free Yogurt → Sour Cream
Zhoug Sauce → Chimichurri or Green Harissa
Tri-Color Slaw Mix → Shredded Cabbage and Carrots
Grain-Free Tortillas → Lettuce Wraps
Golden Raisins → Chopped Dried Apricots
Medjool Dates → Chopped Figs or Prunes
Both → Fresh Apple or Pear, finely diced (for a lighter, less sweet option)
MAKE IT AHEAD
Refrigerate turkey, slaw, and yogurt (all stored separately) for up to 7 days. Reheat turkey in a skillet over medium heat for 5 to 7 minutes. Add 1/4 cup of water or broth if it begins to stick or dry out.
Store remaining zhoug sauce in the refrigerator for up to 3 months. Add a thin layer of fresh olive oil to the top each time you use it. Use it on other salads, on top of fish or chicken, or a dollop mixed into soup!
I am new and have not discovered wraps yet! Can you tell me exactly what you used here? They look amazing!!!
We loved the zhoung dressing on the Brussel/broccoli salad! It was the perfect spice level for our kids. My husband wanted a bit more heat. What do you recommend adding to crank up the heat level?