TACOS DE PAVOS WITH GROUND TURKEY, PURPLE CABBAGE AND FRESH PICO DE GALLO
Corn tortillas stuffed with ancho chili and lime-marinated turkey and topped with crispy slaw. Finished with freshly made pico de gallo, sour cream and cilantro for a quick and satisfying meal that will have you saying ole!
Skill Level: 2/3
Prep Time: 20 min
Total Time: 35 min
4 pkgs (28mL) Sriracha sauce
1 pkg (100g) shredded purple cabbage
1 green onion
1 pkg (220g) ground turkey
2 jalapeno peppers
6 corn tortillas
2 garlic cloves
2 pkgs (86mL) sour cream
1 roma tomato
1 pkg fresh cilantro
1 pkg (2g) ancho chili powder (optional)
WHAT YOU'LL NEED:
Wash and dry all produce.
Peel and dice shallot.
Dice green onions, tomato and jalapenos. (TIP: Remove seeds for less heat, if using.)
Chop garlic and cilantro.
Cut both limes in half, cut 1 half of a lime into quartersand set aside for garnish.
MAKE THE SLAW
In small bowl, whisk together the juice of half a lime and 1/3 of the cilantro. Add in the purple cabbage and mix well. Season with salt and pepper.
Refrigerate until ready to serve.
Marinate the Turkey
In large bowl, whisk together 1/4 cup olive oil, juice of half a lime, as much ancho chili powder as you like and 1/2 the jalapeno. Add ground turkey and mix thoroughly. Set aside to marinate for 15 minutes.
make the pico de gallo (fresh salsa)
In medium-sized bowl, toss shallot, garlic, tomato, juice of half a lime, the remaining jalapeno and 1/3 of the cilantro. Season to taste with salt and pepper.
Cook the Turkey
Heat medium skillet over medium-high heat and add 2 tbsp. olive oil.
Place ground turkey mixture in skillet and break it up; allow it to cook for 6–7 minutes or until cooked through and no longer pink.
Finish and Serve
Heat small skillet over medium heat; when hot, add a drop of olive oil. Place a tortilla in the skillet and brown for 20 seconds on one side to warm through. Repeat with remaining tortillas. Keep warm.
Divide turkey mixture among warmed tortillas and garnish with remaining cilantro, green onion, salsa, sour cream, lime wedges and sriracha. Enjoy!