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Tex-Mex Turkey Patties
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Tex-Mex Turkey Patties

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!

Carb Smart
Climate Superstar

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

Total Time35 minutes
Prep Time15 minutes


serving amount

2 unit


1 unit


1 unit

Long Green Pepper

1 unit

Yellow Onion

1 clove


4 ounce

Red Cabbage & Carrot Mix

2 tablespoon


(Contains Eggs)

3 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


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


1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories680 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate40 g
Sugar11 g
Dietary Fiber8 g
Protein34 g
Cholesterol125 mg
Sodium1300 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.


Medium Bowl
Small Bowl
Large Bowl
Large Pan



• 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.

Make Slaw & Guacamole

• 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.

Form Meatballs

• 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.

Cook Veggies

• 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.

Cook Patties

• 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.

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