Poblano Fajita Turkey Tacos
With grilled Poblano peppers, onions and fresh pico de gallo, this taco recipe will literally spice up your taco night. It’s quick and easy to make, too — ready in under 30 minutes!
INGREDIENTS
1 chipotle pepper in adobo sauce
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.25-ounce) package taco seasoning mix
½ cup water
PICO DE GALLO
1 cup chopped plum tomatoes
¼ cup white onion, chopped
3 tablespoons chopped fresh cilantro leaves
1 jalapeño, diced
2 tablespoons lime juice
salt and freshly ground pepper, if desired
10 corn or flour tortillas
4 Poblano peppers, grilled and cut into strips
2 red onions, cut into thick slices, grilled and separated into rings
1 cup queso fresco cheese, crumbled
DIRECTIONS
1) In blender, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
2) In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add taco seasoning and water. Cook until water is evaporated, stirring occasionally.
3) To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeño, lime juice, salt and freshly ground pepper, if desired.
4) Spread each tortilla with sour cream mixture. Fill tacos with turkey, grilled peppers, onions, pico de gallo and queso fresco cheese.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVINGCalories 260
Protein 19g
Carbohydrates 32g
Fiber 4g
Sugars 3g
Fat 7g
Cholesterol 30mg
Sodium 960mg
Saturated Fat 2g
https://www.jennieo.com/recipes/797-poblano-fajita-turkey-tacos
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