Course : Lunch/Dinner | Cuisine: Mexican | Servings : 2 persons | Cook Time : 30 minutes
Tasty Turkey Tacos
Our tasty turkey tacos are a higher-protein alternative to the usual pollo chicken tacos that customers will usually see.
With Mexican cuisine fast becoming a popular cuisine in the UK, wholesalers and restaurants are jumping onboard to satisfy the demands of their customers who want to try some new central American dishes.
Focussed around meat, spices and citrus fruits, Mexican cuisine has been developed over thousands of years with deep roots in Mayan and Aztec cooking.
This combination of low-fat meat and deliciously fresh flavours are a great way to incorporate healthier options into your menus. Mexican dishes are widely popular in the USA, witnessed by the spike in street vendors in the LA area and other major metropolitan cities.
What more could you want than some tasty turkey tacos? Check out our turkey range for our full list of products.
- 1 tbsp sunflower oil
- 500g turkey mince / turkey breast
- 300ml beef stock
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp chipotle chilli flakes
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp garlic granules
- 1 tsp onion granules
- 2 tsp cornflour
For the pickled onions
- 1 sliced red onion
- 1 lime
- 6-8 small soft wheat or corn tortillas
- 1 chopped avocado
- 1 chopped tomato
- crumbled feta (optional)
- 2 handfuls of crushed tortilla chips (optional)
- Make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
- For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
- Heat the oil in a frying pan over a medium-low heat, and crumble in the mince / breast. Cook for 15-20 mins. If using breast, shred once cooked. If using mince, it will release some liquid, but once that has bubbled away, it will sizzle in its own fat and start to brown. Continue to stir until toasted then add half the spice mix, continue to cook for a further 2 mins. Pour over the stock, and reduce to a simmer for 10 mins until the turkey has absorbed most of the stock, and is in a rich, thick gravy.
- Toast the tortillas in a hot, dry frying pan for 30 seconds each. Spoon the meat into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips (if using). Serve the lime wedges on the side.