Burrito-Style Tex-Mex Turkey Tacos
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Burrito-Style Tex-Mex Turkey Tacos

Burrito-Style Tex-Mex Turkey Tacos

with Pico de Gallo & Red Pepper Crema

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, 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 20 minutes!

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

10 ounce

Ground Turkey

1 teaspoon

Garlic Powder

1 tablespoon

Mexican Spice Blend

1 unit

Tomato Paste

2 unit

Chicken Stock Concentrate

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 ounce

Pico de Gallo

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories880 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate105 g
Sugar14 g
Dietary Fiber2 g
Protein39 g
Cholesterol120 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Paper Towel


Cook Rice & Prep

• In a small pot, combine rice, ¾ cup water (1½ 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.

Start Filling

• 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.

Finish Filling

• Add tomato paste to pan with turkey mixture and cook, stirring, until darkened, 30-60 seconds. • Add stock concentrates and 1⁄3 cup water (½ 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.

Finish & Serve

• 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 (draining first) and red pepper crema. Serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.