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Poblano Fajita 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 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 tortilla with sour cream mixture. Fill tacos with turkey, grilled peppers, onions, pico de gallo and queso fresco 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
4  Each Poblano peppers, grilled and cut into strips
2  Each Red onions, cut into thick slices, grilled and separated into rings
1  Cup Queso fresco cheese, crumbled