Super-Stuffed Turkey Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• chicken stock concentrate
  1 unit
• cilantro
  ½ bunch
• cornmeal
  1 tbsp
• diced tomatoes
  14.5 oz
• flour tortillas
  4 unit
• garlic
  3 cloves
• grape tomatoes
  ½ cup
• ground turkey
  12 oz
• lime
  1 unit
• mexican spice blend
  ½ tbsp
• poblano pepper
  1 unit
• red bell pepper
  1 unit
• red onion
  1 unit
• salt
  ¼ tsp
• sour cream
  ⅓ cup
• southwest spice blend
  1 unit
• vegetable oil
  1 tbsp
• water
  1 c

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red 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: 3 cloves, red bell pepper: 1 unit, poblano pepper: 1 unit, grape tomatoes: ½ cup, cilantro: ½ bunch, lime: 1 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add ground turkey , half the mexican spice blend , salt , and black pepper , breaking meat up into pieces. Cook, tossing occasionally, until browned and almost cooked through ⏱️ 3 minutes . Remove from pan and set aside.

   vegetable oil: 1 tbsp, ground turkey: 12 oz, mexican spice blend: ½ tbsp, salt: ¼ tsp, black pepper: ¼ tsp
3. 

   3

   Add sliced onion, bell and poblano peppers, and a drizzle of oil to the same pan over medium-high heat. Season with remaining mexican spice, salt, and pepper. Cook, tossing, until veggies are softened and lightly charred ⏱️ 5 minutes . Remove from pan and set aside.
4. 

   4

   Heat another drizzle of oil in the 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 to a simmer. Add cornmeal , stirring vigorously to break up any lumps. Let simmer until thickened ⏱️ 4 minutes . Season with southwest spice blend , salt, and pepper.

   diced tomatoes: 14.5 oz, water: 1 c, chicken stock concentrate: 1 unit, cornmeal: 1 tbsp, southwest spice blend: 1 unit
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: ⅓ cup
6. 

   6

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

   flour tortillas: 4 unit