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Turkey and Pepper Tacos
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Turkey and Pepper Tacos

Turkey and Pepper Tacos

with Lime Crema and Salsa Fresca

A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with seasoned ground turkey, zesty lime crema and a homemade salsa fresca!

Tags:
Family Friendly
Optional Spice
Bestseller
Allergens:
Sulphites
Wheat
Milk

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Tomato

160 g

Sweet Bell Pepper

113 g

Yellow Onion

1 unit

Lime

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Mexican Seasoning

0.13 tsp

Chipotle Powder

6 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber8 g
Protein43 g
Cholesterol135 mg
Sodium1430 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

Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Instructions

Roast veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to an unlined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.

Make salsa fresca
2

Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Add tomatoes, chopped onions, 1/2 tsp sugar, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Make lime crema
3

Add sour cream and lime zest to another small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook turkey
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.

Warm tortillas
5

Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve
6

Top tortillas with turkey and veggies, then spoon salsa fresca over top. Dollop with lime crema and sprinkle with cheese. Squeeze a lime wedge over top, if desired.

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