Charred Veg and Turkey Tortillas
with sweetcorn and zesty creme fraiche
These turkey tacos are filled with lots of veg and plenty of flavour. Assemble them yourself at the table for maximum fun!
Tags:
Optional Spice
•Quick
•Protein Rich
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
1 pack(s)
Sweetcorn
1 unit(s)
Bell Pepper
½ unit(s)
Chilli
1 unit(s)
Onion
2 sachet(s)
Central American Style Spice Mix
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
1 tin(s)
Tomato Paste
250 grams
Turkey Mince
1 unit(s)
Scallion
1 unit(s)
Lime
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3099 kJ
Energy (kcal)741 kcal
Fat25.2 g
of which saturates14 g
Carbohydrate84.4 g
of which sugars20.3 g
Dietary Fiber1.9 g
Protein46.9 g
Cholesterol0 mg
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve and deseed the bell pepper. Chop into 1cm chunks.
- Drain and rinse the corn in a sieve. Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Halve the chilli and discard the core and seeds. Finely chop half (double for 4p).
TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.
2
- Place a pan over medium-high heat with a drizzle of oil.
- When the pan is hot, add the onion, pepper, corn and chopped chilli (use less if you don't like spice).
- Cook, stirring occasionally, until the veg is dark golden brown, 4-5 mins.
TIP: Char in batches if necessary to avoid overcrowding the pan.
3
- Add the turkey, garlic and Central American spice with a drizzle of oil if necessary.
- Fry until browned on the outside, breaking it up as it cooks, 3-4 mins.
- Add tomato paste, ½ tsp sugar and 25ml of water (double both for 4p). Simmer for 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper. Add a splash more water to loosen if required.
4
- Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
- Roughly trim and thinly slice the scallion.
5
- Zest and quarter the lime.
- In a small bowl, stir together creme fraiche and lime zest.
- Season to taste with salt, pepper and lime juice.
6
- Divide the tortillas between plates, then top with turkey taco filling.
- Dollop on a helping of zesty creme fraiche.
- Sprinkle with scallion and serve remaining lime wedges alongside.
