Saucy Turkey Tacos
with Salsa Rice and Feta
Get ready for your new go-to Taco Night recipe, because these saucy handhelds are sure to be a hit! They're jam-packed with spices, served with seasoned salsa rice and topped off with creamy feta cheese.
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
6 unit
Flour Tortillas
(Contains Gluten)
2 tbsp
Tomato Sauce Base
2 tbsp
Mexican Seasoning
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Garlic, cloves
113 g
Yellow Onion
1 unit
Lime
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
½ cup
Tomato Salsa
¾ cup
Jasmine Rice
200 g
Green Bell Pepper
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Enchilada Spice Blend. Cook, stirring frequently, until slightly fragrant, 1-2 min. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat, then stir in salsa. Set aside, still covered.
While rice cooks, juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, onions, peppers and garlic. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.
Add tomato sauce base, lime juice and 1/3 cup water (dbl for 4 ppl) to the pan, then stir to combine. Bring to a boil over high. Once boiling, reduce heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 3-4 min.
While sauce cooks, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide tortillas between plates. Top tortillas with salsa rice, then turkey filling. Sprinkle feta over top. Squeeze over a lime wedge, if desired. Serve remaining salsa rice alongside.
