Mexican-Style Turkey Tacos de Canasta
with Smoky Chili Sauce, Pico de Gallo & Lime
- Wheat
- Soy
- Milk
Soft tortillas are brushed with smoky chili sauce, filled with seasoned ground turkey and melted Mexican cheese blend, then pan-fried until golden and crispy on both sides. Fresh pico de gallo—diced tomato, scallion, and lime juice—tops each taco for a bright, tangy contrast to the rich, smoky filling.
Ingredients
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 clove
Garlic
2 unit
Scallions
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
0.12 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey and season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.
While turkey cooks, in a small bowl, combine diced tomato, scallion greens, a drizzle of olive oil, and juice from half the lime. Season with salt and pepper.
While turkey cooks, in a small bowl, combine diced tomato, scallion greens, a drizzle of olive oil, and juice from half the lime. Season with salt and pepper.
Add 2 TBSP chili sauce (4 TBSP for 4 servings) to bowl with turkey; stir to coat. Taste and season with salt and pepper.
Place tortillas on a clean work surface. Brush tortillas with as much remaining chili sauce as you like. Evenly sprinkle each tortilla with Mexican cheese blend, then top with turkey. Fold in half to form tacos.
Heat a drizzle of oil in pan used for chili sauce over medium-high heat. Add tacos and cook until tortillas are golden brown and cheese melts, 2-3 minutes per side. (TIP: You may need to work in batches, using an additional drizzle of oil between batches and reducing heat if browning too quickly.)
Add 2 TBSP chili sauce (4 TBSP for 4 servings) to bowl with turkey; stir to coat. Taste and season with salt and pepper.
Place tortillas on a clean work surface. Brush tortillas with as much remaining chili sauce as you like. Evenly sprinkle each tortilla with Mexican cheese blend, then top with turkey. Fold in half to form tacos.
Heat a drizzle of oil in pan used for turkey over medium-high heat. Add tacos and cook until tortillas are golden brown and cheese melts, 2-3 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
Divide tacos between plates and top with pico de gallo. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the seasoning, calling it "awesome" and praising the dish's overall tastiness 🌶️.
- Ease of prep: The sautéed tortillas received high marks for their amazing texture.
- Suggestions: Consider using ground turkey for more even cooking; some found it worked better than chicken.
