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Tex-Mex Turkey & Rice Tacos

Tex-Mex Turkey & Rice Tacos

with Pico de Gallo & Red Pepper Crema

New!
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Craving tacos? Then let’s taco ‘bout what’s for dinner! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s ground turkey and onion simmered with Mexican-style spices, fresh pico de gallo, red pepper crema, and jasmine rice, all piled into steamy-soft tortillas. The best part? You’ll be savoring these beauties in only 25 minutes!

Tags:Easy PrepQuick
Allergens:WheatSoyMilk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Red Onion

10 ounce

Ground Turkey

1 teaspoon

Garlic Powder

1 tablespoon

Mexican Spice Blend

1.5 ounce

Tomato Paste

2 unit

Chicken Stock Concentrate

2 unit

Scallions

1 unit

Tomato

5 teaspoon

White Wine Vinegar

6 unit

Flour Tortillas

(ContainsWheat, Soy)

4 tablespoon

Smoky Red Pepper Crema

(ContainsSoy, Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories920 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate113 g
Sugar12 g
Dietary Fiber6 g
Protein41 g
Cholesterol120 mg
Sodium1390 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
Small pot
Large Pan
Small Bowl
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. Halve, peel, and dice onion.

2

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add another drizzle of oil, turkey*, garlic powder, and Mexican Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Add tomato paste and cook, stirring, until darkened, 30-60 seconds. • Add stock concentrates and 1⁄3 cup water (½ cup for 4 servings); reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. TIP: Add a splash of water if the mixture is too thick.

3

• While the turkey cooks, trim and thinly slice scallions, separating whites from greens. Mince whites. Finely dice tomato. • In a small bowl, mix together the scallion whites, tomato, half the vinegar (all for 4 servings), and a pinch of salt and pepper.

4

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Fluff rice with fork; taste and season with salt and pepper. • Divide tortillas between plates. Fill with turkey and as much rice as you like. Top with pico de gallo and red pepper crema. Sprinkle with scallion greens and serve.