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Chipotle Turkey Tacos
Serves: 12
Directions
- In blender, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
- In large skillet, cook turkey as specified on the package. Always cook to well-done, 165 degrees, as measured by a meat thermometer. Add taco seasoning mix and water. Cook until water is evaporated, stirring occasionally.
- To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice, salt and freshly ground pepper, if desired.
- Spread each taco shell with sour cream mixture. Fill tacos with lettuce, turkey, pico de gallo and cheese.
Ingredients
| 20 oz | Jennie-O Lean Ground Turkey (2051, 000314, or 205320) |
| 4 oz | Fat-free sour cream |
| 1 each | Chipotle pepper in adobo sauce |
| 1 1.25 oz Package | Taco seasoning mix |
| 4 oz | Water |
| As needed | Pico de Gallo |
| 1 Cup | Chopped plum tomatoes |
| 2 oz | Chopped white onion |
| 3 T. | Cilantro |
| 1 Each | Jalapeno, diced |
| 2 T. | Lime juice |
| If desired | Salt and freshly ground pepper |
| 12 Each | Soft taco-size tortillas |
| 1 Cup | Shredded lettuce |
| 1 Cup | Shredded Cheddar Jack cheese |
