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woman holding platter of green chile turkey tacos

Green Chile Turkey Tacos (Slow Cooker Option)

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5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 8 tacos 1x


Turkey tacos are a delicious meal, but adding roasted green chiles elevates the flavor! Make this gluten free recipe on the stove or in a slow cooker. This recipe makes enough to feed 4 people, with 2 tacos each.

Vegetarian option included.


Units Scale

For Turkey Tacos

  • Oil for the pan
  • 1 lb lean ground turkey (see notes for vegetarian option)
  • 1 small yellow onion or red onion, chopped
  • 8 ounces (two 4 ounce cans) fire roasted green chilies (see notes for using or 2 fresh chiles), with seed removed, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin (more or less, to taste)
  • 1 Tablespoon lime juice
  • salt and pepper, to taste
  • 8 corn tortillas

Extra toppings

  • Chopped bell pepper
  • Avocado crema (recipe below)
  • Cilantro, for garnish

Avocado Crema

  • 1/2 teaspoon minced garlic
  • 1 avocado (small, ripe)
  • 1/2 cup mayo or sour cream
  • pinch of chili powder, optional.
  • Sea salt and pepper to taste


  1. Heat a lightly oiled skillet over medium high heat.
  2. Add the onion and ground turkey and sauté for 2 minutes. Mix in the spices and green chiles, then sauté on medium for about 10 more minutes, until the ground turkey is cooked through and onions have softened. Add a splash of lime juice and salt/pepper to taste before serving.
  3. While the ground turkey taco meat is sautéing, you can make the avocado crema. Simply blend or mash all the ingredients together in one bowl. Salt and pepper to taste.
  4. To serve, warm tortillas in a pan or oven for a few minutes to make them pliable and easier to fill. Place a few spoonfuls of cooked filling into each tortilla. Top with 1-2 tablespoons avocado crema. Add any other toppings you want, and cilantro to garnish.


Slow cooker version:

  1. Brown ground turkey and onion in skillet over medium high for 5 minutes.
  2. Add mixture to the slow cooker with 1 tablespoon oil, spices, and green chilies. Place on low for 4 hours or high for 2 hours. Add lime and salt/pepper before serving.
  • Tacos can be wrapped in plastic wrap or foil and kept in fridge for up to 5 days. Avocado crema to be kept separately. Avocado crema can be stored in fridge for up to 3 days.

Vegetarian option– swap the turkey for crumbled gluten free tempeh or 2 cans (3.5 cups) cooked white northern beans, drained.

  • Prep Time: 10
  • Cook Time: 20
  • Category: main dish
  • Cuisine: Mexican


  • Serving Size: 2 tacos w/o sauce
  • Calories: 331
  • Sugar: 2.8 g
  • Sodium: 818.9 mg
  • Fat: 13.7 g
  • Saturated Fat: 3 g
  • Carbohydrates: 27.4 g
  • Fiber: 4.8 g
  • Protein: 25.9 g
  • Cholesterol: 78.2 mg