Zesty Turkey Tacos
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Zesty Turkey Tacos

Zesty Turkey Tacos

with Mango and Cucumber Salsa

It's taco night with a Caribbean twist! Soft flour tortillas get stuffed with ground turkey, cucumber and mango salsa, sliced jalapenos and a final flourish of cilantro. In a word... YUM!

Allergens:
Gluten
•Egg
•Sulphites
•Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 unit

Lime

7 g

Cilantro

66 g

Mini Cucumber

6 unit

Flour Tortillas

(Contains Gluten)

1 unit

Jalapeño

50 g

Shallot

3 g

Garlic

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

113 g

Green Cabbage, shredded

1 tbsp

Cajun Seasoning

(Contains Sulphites)

85 g

Mango

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2887 kJ
Calories690 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber5 g
Protein33 g
Cholesterol120 mg
Sodium1390 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.

Utensils

•Garlic Press
•Zester
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Tongs

Instructions

1 PREP
1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Cut mango into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Peel, then cut shallots into 1/4-inch pieces. Cut cucumber in half lengthwise then into 1/4-inch half moons. Roughly chop cilantro. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

2 MARINATE CABBAGE
2

In a medium bowl, combine cabbage, lime zest, 1 tsp lime juice (dbl for 4 ppl). Season with salt and pepper. Using your hands, massage cabbage, for 1 min. Set aside.

3 MAKE SALSA
3

In a small bowl combine mango, cucumber, half the shallot, remaining lime juice, 1/4 tsp garlic (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl). Stir to combine. Season with salt and pepper.

4 COOK TURKEY
4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, remaining shallot, remaining garlic and Cajun seasoning. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)

5 MIX SLAW
5

To cabbage, add jalapeño, mayo and half the cilantro. Using tongs, toss cabbage, until coated. (TIP: Using tongs to squeeze and toss slaw at the same time will help tenderize cabbage.) Season with salt and pepper.

6 FINISH AND SERVE
6

Divide slaw between tortillas. Top with seasoned turkey and mango salsa. Sprinkle over remaining cilantro. Squeeze over a lime wedge if desired.

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