One-Pan Turkey Stir-Fry Tacos
with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions
We love a sweet and savory dinner pairing, and these tacos are just that. Ground turkey and green pepper is cooked in a sweet soy glaze until the glaze is sticky. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, these taco toppings won’t disappoint: creamy, spicy gochujang mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Cilantro
4 ounce
Shredded Red Cabbage
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
10 ounce
Ground Turkey
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat.
• Meanwhile, in a small bowl, combine mayonnaise with gochujang to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with turkey mixture and slaw (draining first). Top with gochujang mayo, crispy fried onions, and remaining cilantro. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
