Turkey Taco Time

🥘 Ingredients

• Mexican Spice Blend
  1 tbsp
• Southwest Spice Blend (divided)
  2 tsp
• cheddar cheese
  ½ cup
• cilantro
  ½ oz
• flour tortillas
  12 unit
• ground turkey
  20 oz
• jalapeño
  1
• lime
  2 unit
• pepper
• poblano pepper (cut into ¼-inch wide strips)
  2 unit
• radishes
  6 unit
• salt
• sour cream
  1/2 c
• vegetable oil
  2 tsp
• yellow onion
  1

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Core and seed poblano pepper . Halve, peel, and thinly slice yellow onion . Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and onion and cook, tossing occasionally, until softened and slightly charred, ⏱️ 10 minutes .

   poblano pepper: 2 unit (cut into ¼-inch wide strips), yellow onion: 1, vegetable oil: 2 tsp
2. 

   2

   Meanwhile, thinly slice radishes . Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Quarter lime .

   radishes: 6 unit, jalapeño: 1, lime: 2 unit
3. 

   3

   Combine sour cream , Southwest Spice Blend (we’ll use more in the next step), and a squeeze of lime in a small bowl , then stir in water 1 tsp at a time until thinned to a drizzly consistency. Season with salt and pepper , and more lime to taste.

   sour cream: 1/2 c, Southwest Spice Blend: 2 tsp (divided), salt, pepper
4. 

   4

   Once poblano and onion have softened, toss in ground turkey , Mexican Spice Blend , and another 1 tsp Southwest spice to same pan (you’ll have some Southwest spice left over). (TIP: If your pan is too small to fit both the meat and the veggies, remove the veggies and set aside while cooking the turkey.) Break up turkey into pieces. Cook, tossing occasionally, until no longer pink, ⏱️ 5 minutes .

   ground turkey: 20 oz, Mexican Spice Blend: 1 tbsp
5. 

   5

   Wrap flour tortillas in a damp paper towel and microwave on high until warm, ⏱️ 30 seconds . TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

   flour tortillas: 12 unit
6. 

   6

   Fill each tortilla with turkey and veggies, radishes, and jalapeño (to taste). Sprinkle with cheddar cheese . Drizzle with crema. Tear cilantro leaves from stems and scatter over. Serve with lime quarters on the side for squeezing over.

   cheddar cheese: ½ cup, cilantro: ½ oz