Chipotle Turkey Tacos

Serves: 12

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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.

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