Cheesy Turkey Tacos
with Pico de Gallo and Lime Crema Slaw- Sulphites
- Wheat
- Milk
- Mustard
- Egg
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- May contain traces of allergens
- Milk
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Ground turkey • Beefsteak tomato • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Yellow onion • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
250 g
Ground Turkey
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
7 g
Cilantro
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a small bowl.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add turkey and remaining onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Chili-Cumin Spice Blend, 1 tbsp (2 tbsp) water and tomato sauce base. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- Meanwhile, to the small bowl with reserved onions, add tomatoes, half the lime zest, half the lime juice, half the cilantro and 1 tbsp (2 tbsp) oil. Stir to combine. Season with salt and pepper.
- To a large bowl, add mayo, remaining lime zest and remaining lime juice. Stir to combine. Add coleslaw cabbage mix, then toss to combine. Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top tortillas with cheese, turkey mixture, pico de gallo, then slaw.
- Sprinkle remaining cilantro over top.
- Squeeze a lime wedge over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.
