Want a street taco, but not too keen on the whole “street” part? Try these healthy Turkey Street Tacos that are easy to whip up at home.
You can skip making your own taco seasoning and just use store bought. You can also use corn tortillas if you like that better than flour. The Crema and Chipotle Pico de Gallo will last up to 2 days in the refrigerator. I made them in advance. See recipe with photos on blog: http://www.peanutbutterandpeppers.com/2016/10/18/turkey-street-tacos-tur... (Posted here with author's permission).
In a small bowl; add all of the herbs and spices; mix until combined (or you can use 2 tablespoons of taco seasoning); set aside.
Taco Meat - In a large skillet, add Foster Farms Organic Ground Turkey. Over medium heat, cook turkey until no longer pink; stirring constantly. Add taco seasoning and ¼ cup water. Cook until water is evaporated; stirring constantly. Take turkey meat off the burner; set aside. Place flour tortillas over medium heat on top of burner of the stove. With tongs, flip the tortillas after about 15 seconds. You just want to get a light char on the tortilla shells. You can also place on grill to lightly char the tortillas. Just be careful and don't walk away from the tortillas, they burn fast. To make Chipotle Pico de Gallo - in a bowl, add tomatoes, red onion, red wine vinegar, and chipotle pepper; mix until well combined. Taste test and add a pinch of salt. Mix in cilantro; set aside. To make Mexican Crema - In a bowl, add sour cream, lime zest, lime juice and salt; mix until well combined; set aside. Put tacos together - Evenly divide turkey meat between tortillas; top with Chipotle Pico de Gallo, iceberg lettuce, avocado, cojita cheese and top with Mexican Crema.