A lighter version of Mexican Chorizo made with ground turkey and a smoky spice blend, perfect for adding to eggs, tacos, and more!
Ground Turkey Chorizo Recipe
I love eating chorizo in Mexican dishes, but since it’s so high in calories and fat, it’s not something I eat often. I was going to sub turkey chorizo for the classic, but I couldn’t find it in the supermarket. So, I decided to make my own lighter version. Ground turkey is so versatile, if you want more ideas see my Ground Turkey Recipes in the archives.
Chorizo is usually made from cuts of pork, vinegar, and spices. Using leaner turkey or even ground chicken cuts back on the fat but still has plenty of great flavors. Just be sure to use 93% turkey rather than 99%, which will be far too dry.
This healthy chorizo is so easy and versatile. It takes less than 15 minutes to cook and can be served with scrambled or fried eggs, added to breakfast bowls, huevos rancheros, tacos, or burritos. It’s also low-carb, keto, whole30 and gluten-free.
What’s the difference between Mexican and Spanish chorizo?
Chorizo consists of cuts of pork seasoned with smoky spices, like paprika, chili powder, and cumin. Mexican chorizo is generally raw and many times found in casings. It’s usually spicy. Spanish chorizo is cured pork that can be sliced and eaten without cooking. It can be sweet or spicy.
How To Serve Chorizo:
Some of my favorite ways to eat chorizo are in queso fundido and burritos. It’s also good as chorizo con huevos (chorizo with eggs), which is a popular and yummy breakfast dish made by mixing fried chorizo with scrambled eggs (I often do this with picadillo, too!). Of course, there are so many uses for chorizo from breakfast casseroles to tacos to basically anything you can think of!
More Mexican Recipes You Will Love
- Mexican Cauliflower “Rice”
- Spiralized Mexican Sweet Potato and Chicken Casserole
- One-Skillet Mexican Shrimp Diablo Dinner
- Slow Cooker Pork Carnitas
Easy Healthy Turkey Chorizo
- olive oil spray
- 1 pound 93% ground turkey
- 3 tablespoons red wine vinegar
- 2 teaspoons smoky paprika
- 2 teaspoons ancho chili powder
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- Heat a large cast iron skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
- Season with vinegar and spices and cook until browned and no longer pink in the middle, 10 minutes.
- Serve with eggs, breakfast bowls, tacos, burritos and more!