Tex-Mex Turkey Patties
with Fajita Veggies, Lime Slaw & Creamy Guacamole
Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this Tex-Mex dish, the patties are infused with fajita spices, garlic, and lime zest, then drizzled with creamy guacamole and garnished with scallions. Everything’s nestled into a bed of sautéed green pepper and onion, along with a creamy cabbage and carrot slaw. And, for the ultimate patty trick (see what we did there?), you’ll have everything plated in about 35 minutes. Weeknight win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
1 unit
Long Green Pepper
1 unit
Yellow Onion
1 clove
Garlic
4 ounce
Red Cabbage and Carrot Mix
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Guacamole
1 tablespoon
Fajita Spice Blend
10 ounce
Ground Turkey
1 unit
Tex-Mex Paste
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime. Peel and mince or grate garlic. Halve, deseed, and slice green pepper into 1⁄2-inch strips. Halve, peel, and slice onion into 1⁄2-inch-thick wedges.
• In a medium bowl (large bowl for 4 servings), combine red cabbage and carrot mix, mayonnaise, half the sour cream, half the scallion greens, half the lime zest, juice from half the lime (whole lime for 4), and 1⁄2 tsp sugar (1 tsp for 4). Season with salt and pepper. Set aside. • In a small bowl, combine guacamole with remaining sour cream. Season with salt and pepper. Set aside.
• In a large bowl, combine turkey*, garlic, scallion whites, panko, Tex Mex paste, half the Fajita Spice Blend, remaining lime zest, and 1 TBSP water (2 TBSP for 4 servings). Mix gently until thoroughly combined. • Form turkey mixture into 6 1 1⁄2-inch meatballs (12 meatballs for 4). (TIP: Coat hands with oil first to prevent sticking.) Set aside on a plate.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, onion, remaining Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until tender and browned, 5-7 minutes. • Turn off heat; transfer to a plate. Wash out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add meatballs; gently press down with a spatula to make 1⁄2-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.
• Divide fajita veggies and slaw between plates. Top veggies with turkey patties. Top patties with creamy guacamole and remaining scallion greens. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the spicy, flavorful turkey patties and zesty lime slaw, though some found the seasoning overpowering.
- Ease of prep: Several noted longer prep time than expected; some struggled with sticky patties and suggested forming them before cooking.
- Suggestions: Consider adjusting seasoning to taste; cook patties longer for firmer texture. Try grilling patties outdoors for less mess.
- Leftovers: The slaw and flavors held up well when refrigerated, making tasty next-day lunches for some.
- Texture: Some found the finely ground turkey mushy or paste-like; a coarser grind might improve the patty consistency.
