Burrito-Style Tex-Mex Turkey Tacos
with Pico de Gallo & Red Pepper Crema
Craving tacos? Daydreaming about burritos? Then let’s taco ‘bout what’s for dinner! Our chefs put together a Tex-Mex-inspired taco-burrito hybrid that’s sure to satisfy. There’s ground turkey and onion simmered with Mexican-style spices, fresh pico de gallo, red pepper crema, and jasmine rice, all piled into steamy-soft tortillas. The best part? You’ll be savoring these beauties in only 25 minutes!
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
½ cup
Jasmine Rice
1 unit
Red Onion
10 ounce
Ground Turkey
1 teaspoon
Garlic Powder
1 tablespoon
Mexican Spice Blend
1.5 ounce
Tomato Paste
2 unit
Chicken Stock Concentrate
2 unit
Scallions
1 unit
Tomato
5 teaspoon
White Wine Vinegar
6 unit
Flour Tortillas
(Contains Soy, Wheat)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. Halve, peel, and dice onion.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add another drizzle of oil, turkey*, garlic powder, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste and cook, stirring, until darkened, 30-60 seconds. • Add stock concentrates and 1⁄3 cup water (1⁄2 cup for 4 servings); reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. TIP: Add a splash of water if the mixture is too thick.
• While turkey cooks, trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. • In a small bowl, combine scallion whites, tomato, half the vinegar (all for 4 servings), and a pinch of salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Fluff rice with a fork; taste and season with salt and pepper. • Divide tortillas between plates and fill with rice and turkey. Top with pico de gallo and red pepper crema. Sprinkle with scallion greens and serve.
