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Zesty Turkey Tacos

Zesty Turkey Tacos

with Mango and Cucumber Salsa

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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:Wheat/BléEgg/OeufSulphites/SulfiteMustard/Moutarde

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

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

250 g

Minced Turkey

1 unit

Lime

7 g

Cilantro

66 g

Mini Cucumber

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

1 unit

Jalapeño

50 g

Shallot

3 g

Garlic

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

113 g

Green Cabbage, shredded

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

85 g

Mango

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber5 g
Protein33 g
Cholesterol120 mg
Sodium1390 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Tongs
Instructionsarrow up iconarrow up icon
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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

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

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

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

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

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