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Super-Stuffed Turkey Tacos

Super-Stuffed Turkey Tacos

with Lime Crema and Tomato Salsa

One-Pot Wonder
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Check out these tortillas con todo: although this meal can be made with just a single pan, it still has all the works, with plenty of fillings and toppings to choose from. Although the turkey in a mildly spiced tomato sauce is the center of attention, there are other ingredients vying for the spotlight: sliced peppers, a tomato salsa, sour cream, and lime and cilantro for garnish. You and your family can enjoy it all or mix and match the different components just the way you like.

Tags:One Pan
Allergens:MilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

2 clove

Garlic

1 unit

Red Bell Pepper

1 unit

Poblano Pepper

4 ounce

Grape Tomatoes

½ ounce

Cilantro

2 unit

Lime

20 ounce

Ground Turkey

2 tablespoon

Mexican Spice Blend

14 ounce

Diced Tomatoes

1 unit

Chicken Stock Concentrate

¼ cup

Corn

1 tablespoon

Southwest Spice Blend

8 tablespoon

Sour Cream

(ContainsMilk)

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber6 g
Protein35 g
Cholesterol125 mg
Sodium770 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP minced onion. Mince garlic. Core, seed, and thinly slice bell and poblano peppers. Halve grape tomatoes. Finely chop cilantro. Cut limes into wedges.

2

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add turkey, half the Mexican spice, salt, and pepper, breaking meat up into pieces. Cook, tossing occasionally, until browned and almost cooked through, 2-4 minutes. Remove from pan and set aside.

3

Add sliced onion, bell and poblano peppers, and a drizzle of oil to same pan over medium-high heat. Season with remaining Mexican spice, salt, and pepper. Cook, tossing, until veggies are softened and lightly charred, 4-6 minutes. Remove from pan and set aside.

4

Heat another drizzle of oil in same pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in canned diced tomatoes, 1 cup water, and stock concentrate. Add turkey and bring to a boil, then lower heat and reduce to a simmer. Add cornmeal, stirring vigorously to break up any lumps. Let simmer until thickened, 3-5 minutes. Season with Southwest spice, salt, and pepper.

5

In a small bowl, stir together sour cream and a squeeze or two of lime. Season with salt and pepper. In another small bowl, combine grape tomatoes, minced onion, half the cilantro, and a squeeze or two of lime. Season with salt and pepper.

6

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Fill each tortilla with turkey mixture, veggies, salsa, and crema. Sprinkle with remaining cilantro and serve any remaining lime wedges on the side.