Cal Smart Tex-Mex Turkey Bowls
with Mexican Street Corn Slaw
Lightly-charred corn adds a lovely smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex ground turkey and cooling crema for a flavour-packed meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
113 g
Corn Kernels
56 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
½ cup
Wild Rice Medley
Not included in your delivery
3.5 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onion.
- Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then whisk until combined.
- Add cabbage, then toss to combine.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.
- Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.
- Transfer corn to the bowl with slaw, then toss to combine.
- Carefully wipe the pan clean.
- Return the same pan to medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water.
- Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min.
- Season with pepper.
- Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.
- Season with salt and pepper, then stir to combine.
- Add half the green onions to the pot with wild rice medley, then fluff with a fork.
- Divide wild rice medley between bowls. Top with slaw and turkey.
- Sprinkle feta and remaining green onions over top.
- Dollop crema over bowls.
