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Fully Loaded Southwestern Turkey Tacos

Fully Loaded Southwestern Turkey Tacos

with DIY Guacamole and Tomato Salsa

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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!

Tags:Quick
Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 tbsp

Southwest Spice Blend

56 g

Onion, chopped

9 g

Garlic

1 unit

Avocado

160 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

170 g

Butternut Squash, cubes

3 tbsp

Sour Cream

(ContainsMilk/Lait)

200 g

Green Bell Pepper

1 unit

Lime

7 g

Cilantro

Not included in your delivery

tbsp

Oil*

tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4184 kJ
Calories1000 kcal
Fat62 g
Saturated Fat17 g
Carbohydrate75 g
Sugar14 g
Dietary Fiber12 g
Protein44 g
Cholesterol140 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the tortillas between plates, then top with the turkey, roasted veggies, cheese and salsa. Dollop sour cream and guacamole over top.