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Mexican turkey tacos

Danielle Colley
Danielle Colley

I love turkey mince. It’s super versatile and with a little know how it can be as robust and interesting on the plate as any other meat.

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Photo: Danielle Colley

Ingredients

Tacos

  • 500g turkey mince
  • 1 brown onion, diced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 large carrot, peeled and diced
  • 1 tin of crushed tomatoes
  • 1 cup chicken stock
  • 1 large roast capsicum from a jar
  • 1 whole dried chipotle chili, optional
  • 1 tin kidney beans, drained and rinsed
  • 1 packet of taco shells, to serve
  • grated cheese, to serve
  • chopped lettuce, to serve
  • jalapeno chilis or sauce, optional, to serve

Guacamole: 

  • 2 small – medium ripe avocados
  • 2 cloves garlic, finely minced
  • 2 tablespoons natural yoghurt
  • juice of 1 lemon
  • small handful of chopped coriander
  • ½ roma tomato, seeds removed, chopped finely
  • 3 slices of Spanish onion, finely chopped
  • salt and pepper
  • a dash of Tabasco, optional

Salsa:

  • 3 roma tomatoes, seeds removed, finely diced
  • ½ Spanish onion, finely diced
  • 1 jarred roast capsicum, finely diced
  • juice of 2 limes
  • ½ teaspoon cumin
  • 2 cloves of garlic, minced
  • 1 bunch of coriander, plus roots chopped (minus the small handful you used for guacamole)
  • 1 fresh red chili, optional

 

 

Method

Turkey gets so much love once a year and then people forget all about this brilliant economical and lean meat for the remaining 11 months of the year.

I love turkey mince. It’s super versatile and with a little know how it can be as robust and interesting on the plate as any other meat.

My kids adore a taco so these are a clear winner, winner turkey dinner, and I’m a fan of interactive meals that we get to make with our hands. It can be a little messy but it’s lots of fun.

I used a whole chipotle chili in this as it has a very distinct Mexican flavor, and when left whole doesn’t create very much heat. If you prefer it hotter, you can add some dried or fresh chili when cooking, or I removed the chipotle chili and chopped it through mine.

Chipotle chilies are available from specialty stores.

1. Fry off your onion in a little olive oil over a medium heat until it goes translucent. Add garlic and cook until fragrant.

2. Pop your turkey mince into the pan and cook. Once it is all cooked add your cumin, smoked paprika and coriander and stir well to combine.

3. Toss in your carrot, then add the tomatoes and stock.

4. Finally throw in your chopped roast capsicum and add the dried chipotle if you are going to.

5. Add a cup of water, bring to a simmer and turn down before putting the lid on and leaving it for at least 35-40 minutes. Add your kidney beans and cook together for a further 10-15 minutes.

6. For guacamole, place your avocado, garlic, yoghurt and lemon juice in a bowl and mash together with a fork. When it’s all smooth and creamy add your coriander, onion and tomato and a dash of Tabasco if you dare. Season to taste.

7. For your salsa, in a separate bowl place your chopped tomatoes, onion, roast capsicum and coriander. Add the garlic, cumin and lime juice and mix well.  Add chili if you are going to, and season to taste.

8. Heat your taco shells according to the packet, dump all of your bits and bobs on the table and let everyone make their own mess ... I mean, dinner.

 

Occasion:
Family meals

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