Food is not a battleground in our house.
I don't force the kids to eat, but I do suggest they at least try what is on their plate. My good friend Bonnie who blogs at goods and heroes calls this a "no thank you" bite. They'll usually try something they have not had before if they are involved with the preparation of it. Which did not happen with the turkey tacos.
To be fair, I don't know if they really and truly don't like ground turkey because we never even got to the no thank you bite conversation. As often happens around the 6pm hour, they both were cranky and tired and just wanting to say "no" because they can. Charlotte ended up eating a plain tortilla for dinner, and Sophia had a banana with peanut butter. Like I said, food not a battle I am willing to wage with them because I don't want them to have negative associations with eating. Issuing ultimatums and withholding treats only makes me mad and makes them cry and so makes everyone miserable. That is not what I want. I love food and I want them to love it too. But, if they don't have something healthy for dinner, they can't have "something not good for us" as Charlotte calls treats for desert.
I am still going to call this a busy family meal because Chris and I ate this dinner two nights in a row, and it's good. I only wish I had made it spicier!

Turkey and corn tacos
4-6 servings
Ingredients:
1 tablespoon oil
1 medium yellow onion, chopped (1 cup)
2 cloves garlic, minced in a garlic press
2 t. chili powder
1 t. ground cumin
salt and freshly ground black pepper
1 lb lean ground turkey
½ C. tomato juice or V-8
½ C frozen corn kernels
Tortillas -flour or corn
1/4 head romaine thinly sliced or for more crunch substitute shredded carrot
2 ripe tomatoes, cored and diced
1 1/2 cups shredded Cheddar cheese
tomato salsa
optional additional toppings: sour cream, guacamole or chopped avocado, chopped green onion or chives and hot sauce
Directions
Put the oil, onions, garlic, and spices in a medium frying pan, season with salt and cook over medium heat, stirring occasionally until tender, about 10 minutes. Stir in the turkey, corn and tomato juice, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and cover.
If you have a gas stove: using kitchen tongs, put a tortilla on an open flame and turn it every 4-5 seconds until tortilla is soft and brown in spots.
If you do not have a gas stove: wrap the tortillas in a kitchen towel and heat them in a microwave for 40-60 seconds.
Put the fixings and meat in individual bowls and the warmed tortillas on a plate. Serve, encouraging your diners to build their own tacos, with meat first, then cheese, tomatoes and any other additional toppings they like. 
OR
Lightly oil a skillet and place a tortilla in it. Sprinkle ½ with cheese, layer the turkey meat on top of the cheese, and fold the other side of the tortilla over the fillings. Cook over medium-low heat, and flip after you see the cheese starting to melt- about 1.5 minutes. Cook on other side for another 1.5 minutes. Remove from heat, open slightly; add salsa and any other toppings you like and close tortilla back up.
In the winter I like to serve this with rice and black beans and in the summer, with a green salad.
We are in the season of homegrown arugula, so both of our meals had arugula salad with ranch dressing.
We eat Mexican inspired meals often- at least 2-3 times a week. Japanese and Mexican are my favorite kinds of cuisine. I find Janapese food somewhat elusive when I try to make it at home, but I am very comfortable with preparing Mexican food.
I am going to NYC with some girlfriends for the weekend. I'll have lots of pictures to share with you when I return!