Burrito-Style Tex-Mex Turkey Tacos

Name: Burrito-Style Tex-Mex Turkey Tacos with Pico de Gallo & Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 10 oz Ground Turkey; 1 Tomato; 1/2 cup Rice; 2 unit Chicken Stock Concentrate; 4 tbsp Smoky Red Pepper Crema; 5 tsp Wine; 1 Tomato; 6 Tortillas; 2 unit Scallions; 1 tbsp Mexican Spice Blend; 1 tsp Garlic Powder; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Pico de Gallo & Red Pepper Crema

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
10 oz Ground Turkey
1 Tomato
1/2 cup Rice
2 unit Chicken Stock Concentrate
4 tbsp Smoky Red Pepper Crema
5 tsp Wine
1 Tomato
6 Tortillas
2 unit Scallions
1 tbsp Mexican Spice Blend
1 tsp Garlic Powder
tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.

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