One-Pan Pineapple Salsa Turkey Tacos

Name: One-Pan Pineapple Salsa Turkey Tacos with Cilantro & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 ounce Pineapple; 1 unit Yellow Onion; ¼ ounce Cilantro; 1 unit Lime; 1 unit Long Green Pepper; 10 ounce Ground Turkey; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; 1.5 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Cooking Oil

with Cilantro & Sour Cream

Recipe Development TeamPublished on August 30, 2023

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Looking for a new way to spice-up your taco Tuesday (or Wednesday... or, any day of the week, really!)? Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly-spiced ground pork cooked in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into flour tortillas. Taco’bout a great meal.

Tags:

Easy Cleanup

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Pineapple

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

10 ounce

Ground Turkey

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories670 kcal

Fat26 g

Saturated Fat10 g

Carbohydrate74 g

Sugar21 g

Dietary Fiber5 g

Protein36 g

Cholesterol110 mg

Sodium1630 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.

Utensils

•Small Bowl

•Strainer

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

• Add pork and Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. • Remove pan from heat and stir in remaining cilantro.

Simply cook through this step as instructed, swapping in beef or turkey for pork.

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with pork filling. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

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