A hearty turkey taco made with grilled Poblano peppers, onions and fresh pico de gallo, served on a white plate with a side of fajitas atop a blue painted plate and cloth.

Poblano Fajita Turkey Tacos

Name: Poblano Fajita Turkey Tacos
Total time: 30 min
Yield: 10
Cuisine: Mexican/ Tex-Mex
Ingredients: ½ cup fat-free sour cream; 1 chipotle pepper in adobo sauce; 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast; 1 (1.25-ounce) package taco seasoning mix; ½ cup water; PICO DE GALLO; 1 cup chopped plum tomatoes; ¼ cup white onion, chopped; 3 tablespoons chopped fresh cilantro leaves; 1 jalapeño, diced; 2 tablespoons lime juice; salt and freshly ground pepper, if desired; 10 corn or flour tortillas; 4 Poblano peppers, grilled and cut into strips; 2 red onions, cut into thick slices, grilled and separated into rings; 1 cup queso fresco cheese, crumbled

With grilled Poblano peppers, onions and fresh pico de gallo, this Poblano Fajita Turkey Tacos recipe will literally spice up your taco night. It’s quick and easy to make, too — ready in under 30 minutes!

Total Time

30 Minutes

Serving Size

10 Servings

1/2

cup fat-free sour cream

chipotle pepper in adobo sauce

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

(1.25-ounce) package taco seasoning mix

1/2

cup water

PICO DE GALLO

cup chopped plum tomatoes

1/4

cup white onion, chopped

tablespoons chopped fresh cilantro leaves

jalapeño, diced

tablespoons lime juice

salt and freshly ground pepper, if desired

corn or flour tortillas

Poblano peppers, grilled and cut into strips

red onions, cut into thick slices, grilled and separated into rings

cup queso fresco cheese, crumbled

In blender, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. 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, jalapeño, 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.

Calories

260

Protein

19g

Carbohydrates

32g

Fiber

Sugars

Fat

Cholesterol