Potato & Poblano Turkey Tacos

Enjoy this very flavourful filling in your favourite flour or corn tortilla. Any leftover filling makes a great addition to scrambled eggs
Easy Serves
SKILL LEVEL 12 tacos
2 teaspoons chili powder
1/2 teaspoon leaf oregano
1/2 teaspoon chipotle chile
1/4 teaspoon salt
12 ounces small red potatoes
Divided, 2 to 3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
8 ounces ground turkey
12 corn OR flour tortillas
3 roasted poblano peppers, seeded and diced*
Toppings as desired- cojita cheese, chopped cilantro, red onion, crema and salsa verde

Combine spices and salt in a small bowl; set aside.

Slice potatoes into 1/2-inch slices.  Place in microwave-safe bowl and cover with plastic wrap. Microwave on HIGH heat until potatoes are almost tender, about 4 minutes. Drain well.

Heat large skillet over medium-high heat. If using very lean ground turkey, add 1 tablespoon oil to the skillet.  Add turkey and sprinkle with 1 teaspoon of the seasoning blend. Cook for 5 to 7 minutes breaking up the meat with a spoon or spatula to distribute the seasonings evenly. Remove from skillet when crumbles are no longer pink; cover to keep warm.

Heat 2 tablespoons oil in skillet over medium-high heat. Add potatoes and sprinkle with remaining seasoning blend. Cook 5 to 7 minutes until potatoes are browned and slightly crispy. Stir in cooked turkey; heat through. 

Portion into tortillas.  Top with poblanos and these optional toppings:  cilantro, cojita cheese, crema and a drizzle of salsa verde.

*To roast poblano chilies, place on hot grill or directly over burner on a gas stove.  Cook until surface of chile is charred, turn and continue on all sides, about 8 to 10 minutes.  Immediately place peppers in a resealable plastic bag; close and let rest at least 5 minutes.  Peel skin from peppers and remove seeds.  Chop peppers.  Peppers can be roasted ahead of time and refrigerated.

Nutrition Facts
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