Super-Stuffed Turkey Tacos

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• Southwest Spice Blend
  1 tbsp
• chicken stock concentrate
  1 unit
• cilantro
  ½ oz
• corn
  ¼ cup
• diced tomatoes
  14 oz
• flour tortillas
  12 unit
• garlic
  2 clove
• grape tomatoes
  4 oz
• ground turkey
  20 oz
• lime
  2 unit
• pepper
• poblano pepper
  1 unit
• red bell pepper
  1 unit
• red onion
  1 unit
• salt
• sour cream
  1/2 c
• vegetable oil
  1 tbsp
• water
  1 c

🍳 Cookware

• large pan
• small bowl
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion . Mince a few slices until you have 3 TBSP minced onion. Mince garlic . Core, seed, and thinly slice red bell pepper and poblano pepper . Halve grape tomatoes . Finely chop cilantro . Cut lime into wedges.

   red onion: 1 unit, garlic: 2 clove, red bell pepper: 1 unit, poblano pepper: 1 unit, grape tomatoes: 4 oz, cilantro: ½ oz, lime: 2 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add ground turkey , half the Mexican Spice Blend , salt , and pepper , breaking meat up into pieces. Cook, tossing occasionally, until browned and almost cooked through, 2-4 minutes. Remove from pan and set aside.

   vegetable oil: 1 tbsp, ground turkey: 20 oz, Mexican Spice Blend: 2 tbsp, salt, pepper
3. 

   3

   Add sliced onion, bell and poblano peppers, and a drizzle of oil to same pan over medium-high heat. Season with remaining Mexican spice, salt, and pepper. Cook, tossing, until veggies are softened and lightly charred, 4-6 minutes. Remove from pan and set aside.
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Stir in diced tomatoes , water , and chicken stock concentrate . Add turkey and bring to a boil, then lower heat and reduce to a simmer. Add corn (cornmeal), stirring vigorously to break up any lumps. Let simmer until thickened, 3-5 minutes. Season with Southwest Spice Blend , salt, and pepper.

   diced tomatoes: 14 oz, water: 1 c, chicken stock concentrate: 1 unit, corn: ¼ cup, Southwest Spice Blend: 1 tbsp
5. 

   5

   In a small bowl , stir together sour cream and a squeeze or two of lime. Season with salt and pepper. In another small bowl , combine grape tomatoes, minced onion, half the cilantro, and a squeeze or two of lime. Season with salt and pepper.

   sour cream: 1/2 c
6. 

   6

   Wrap flour tortillas in a damp paper towel and microwave on high until warm, about ⏱️ 30 seconds . Fill each tortilla with turkey mixture, veggies, salsa, and crema. Sprinkle with remaining cilantro and serve any remaining lime wedges on the side.

   flour tortillas: 12 unit