Tex-Mex Turkey & Rice Tacos
with Pico de Gallo & Red Pepper Crema
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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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
• 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.
• 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.
• 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.
• 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.