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1
Preheat the oven to 350 degrees F.
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2
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat.
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3
Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes.
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4
Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more.
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5
Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant.
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6
Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more.
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7
Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.
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8
Add 1 to 2 tablespoons olive oil to a small bowl and season with a pinch of salt.
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9
Lightly brush both sides of the tortilla shells with the olive oil.
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10
Carefully place each tortilla shell over two bars of the oven rack.
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11
Bake until crisp, 8 to 10 minutes.
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12
Remove the shells with tongs after they are baked.
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13
Serve the warm taco shells filled with the turkey veggie filling and topped with lettuce, cheese, avocado, tomatoes, radishes and sour cream.
