Burrito-Style Tex-Mex Turkey Tacos
with Pico de Gallo & Red Pepper Crema
- Milk
- Wheat
- Soy
Craving tacos? Daydreaming about burritos? Then let’s taco ‘bout what’s for dinner! Our chefs put together a Tex-Mex-inspired taco-burrito hybrid that’s sure to satisfy. There’s ground turkey and onion simmered with Mexican-style spices, fresh pico de gallo, red pepper crema, and jasmine rice, all piled into steamy-soft tortillas. The best part? You’ll be savoring these beauties in only 25 minutes!
Ingredients
1 unit
Red Onion
10 ounce
Ground Turkey
1 unit
Tomato Paste
½ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
5 teaspoon
White Wine Vinegar
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. Halve, peel, and dice onion.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add another drizzle of oil, turkey*, garlic powder, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste and cook, stirring, until darkened, 30-60 seconds. • Add stock concentrates and 1⁄3 cup water (1⁄2 cup for 4 servings); reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. TIP: Add a splash of water if the mixture is too thick.
• While turkey cooks, trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. • In a small bowl, combine scallion whites, tomato, half the vinegar (all for 4 servings), and a pinch of salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Fluff rice with a fork; taste and season with salt and pepper. • Divide tortillas between plates and fill with rice and turkey. Top with pico de gallo and red pepper crema. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty blend of spices, though some found it mild and added extra seasoning for more kick 🌶️.
- Ease of prep: Customers praised how quick and simple these tacos were to make, perfect for busy weeknights.
- Suggestions: Consider adding cheese, beans, or crunchy elements like slaw or chips for more texture and flavor variety.
- Portions: Generous servings satisfied most, with some even having enough for leftovers.
- Rice: Some loved the rice addition for extra bulk, while others felt it was unnecessary or preferred seasoned rice.
