Charred Veg and Turkey Tortillas
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Charred Veg and Turkey Tortillas

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
Discovery
Allergens:
Wheat
Milk
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

½ tsp

Sugar

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Nutrition Values

Energy (kJ)3116 kJ
Energy (kcal)745 kcal
Fat25.2 g
of which saturates14.2 g
Carbohydrate85.4 g
of which sugars21.3 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

Instructions

Get Prepped
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.

Char the Veg
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.

Cook the Turkey
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.
Warm the Tortillas
4
  • Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
  • Roughly trim and thinly slice the scallion.
Mix the Creme Fraiche
5
  • Zest and quarter the lime.
  • In a small bowl, stir together creme fraiche and lime zest.
  • Season to taste with saltpepper and lime juice.
Assemble and Serve
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.