Mexican · Serves 2
with Mango Salsa with Spiced Crema & Cilantro
This ready-in-a-flash spin on taco night is all about harmonious flavor pairings: hearty ground turkey spiced with our warming curry blend, tangy-spicy-sweet mango salsa, and smooth, savory, cumin-spiced crema. Bring everything together in warm flour tortillas, and take mealtime to the next level with a fresh, tropical twist!
Wash and dry produce.
Roughly chop cilantro.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, stock concentrate, half the curry powder, 1 TBSP water, salt, and pepper (use all the curry powder and 2 TBSP water for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
While turkey cooks, drain mango and pico de gallo.
In a small bowl, combine mango, pico de gallo, half the cilantro, a drizzle of olive oil, and a pinch of chili flakes (or more if you want an extra kick!). Taste and season with salt and pepper.
In a separate small bowl, combine yogurt and ¼ tsp cumin (½ tsp for 4 servings). (Be sure to measure the cumin; we sent more.) Taste and 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 curried turkey. Top with mango salsa, spiced crema, and remaining cilantro. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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