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Turkey Taco Time

Turkey Taco Time

with Poblano, Lime Crema, and Cheddar Cheese

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Ground meat tacos get a lighter but just as flavorful twist with turkey. It’s tossed with warm and toasty spices and slices of poblano pepper in this recipe. To fill out the tortillas, there are crunchy slices of radish, a sprinkle of cheddar cheese, and a drizzle of citrus-spiked sour cream. Enjoy it with everything or fill it just the way you (or your kids) like.

Tags:One PanSpicy

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

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Poblano Pepper

1 unit

Yellow Onion

6 unit


1 unit


2 unit


8 tablespoon

Sour Cream


2 teaspoon

Southwest Spice Blend

20 ounce

Ground Turkey

1 tablespoon

Mexican Spice Blend

12 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Cheddar Cheese


½ ounce


Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate48 g
Sugar3 g
Dietary Fiber4 g
Protein36 g
Cholesterol140 mg
Sodium760 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and seed poblanos, then cut into ¼-inchwide strips. Halve, peel, and thinly slice onion. Heat a large drizzle of oil in a large pan over medium-high heat. Add poblanos and onion and cook, tossing occasionally, until softened and slightly charred, 8-10 minutes.


Meanwhile, thinly slice radishes. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Quarter limes.


Combine sour cream, 1 tsp Southwest spice (we’ll use more in the next step), and a squeeze of lime in a small bowl, then stir in water 1 tsp at a time until thinned to a drizzly consistency. Season with salt, pepper, and more lime (to taste).


Once poblanos and onion have softened, toss in turkey, 1 TBSP Mexican spice, and another 1 tsp Southwest spice to same pan (you’ll have some Southwest spice left over). (TIP: If your pan is too small to fit both the meat and the veggies, remove the veggies and set aside while cooking the turkey.) Break up turkey into pieces. Cook, tossing occasionally, until no longer pink, 4-5 minutes.


Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.


Fill each tortilla with turkey and veggies, radishes, and jalapeño (to taste). Sprinkle with cheddar. Drizzle with crema. Tear cilantro leaves from stems and scatter over. Serve with lime quarters on the side for squeezing over.