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Chipotle Turkey Tacos

Serves: 12


  • 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