It's taco night with a turkey twist! Soft flour tortillas get stuffed with ground turkey, DIY guacamole, tomato salsa, cheese and sour cream. Kick back and enjoy the fiesta!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Southwest Spice Blend
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Butternut Squash, cubes
Green Bell Pepper
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Core, then cut the pepper into 1/2-inch pieces. Add peppers, squash, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 15-16 min.
While the squash and peppers roast, cut tomatoes into 1/4-inch pieces. Juice the lime. Peel, pit, then cut avocado into 1/2-inch pieces. Roughly chop the cilantro. Peel, then mince or grate the garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and turkey. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min.** Season with salt and pepper. Add the garlic and remaining Southwest Spice Blend. Cook, stirring often, until fragrant, 1 min. Remove from heat.
Whisk together the half the lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add the tomatoes and half the cilantro. Toss to combine. Season with salt and pepper.
Mash the avocado with a fork in another medium bowl. Add the remaining lime juice and cilantro. Season with salt and pepper. Stir to combine.
Divide the tortillas between plates, then top with the turkey, roasted veggies, cheese and salsa. Dollop sour cream and guacamole over top.