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Turkey and Sweetcorn Tacos

Turkey and Sweetcorn Tacos

with charred veg and zesty creme fraiche
4.5(24)
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Get 50% off your first box!
Calories
: 
823 kcal
Protein
: 
47.1g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

250 grams

Turkey Mince

8 unit(s)

Tortilla

(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)

1 pack(s)

Sweetcorn

½ unit(s)

Chilli

1 unit(s)

Onion

2 sachet(s)

Central American Style Spice Mix

1 unit(s)

Garlic

5 grams

Coriander

1 unit(s)

Lime

110 grams

Creme Fraiche

(Contains: Milk)

1 tin(s)

Tomato Paste

1 pack(s)

Pineapple Chunks

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3445 kJ
Energy (kcal)823 kcal
Fat31.7 g
of which saturates15.2 g
Carbohydrate92.4 g
of which sugars25.9 g
Dietary Fiber7.2 g
Protein47.1 g
Salt3.2 g
Potassium254.3 mg
Calcium22.7 mg
Iron0.5 mg
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.
•Zester
•Sieve
•Grater

Cooking steps

Get Prepped
1
  • Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
  • 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 one-half of the chilli (per 2P).

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 large pan over medium-high heat (without oil).
  • When the pan is hot, add the onion, pineapple, 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 Mince
3
  • Add the mince, garlic and Central American spice with a drizzle of oil if necessary.
  • Fry until cooked through, breaking it up as it cooks, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Add the tomato paste, ½ tsp sugar (per 2P) and 25ml of water (per 2P). Simmer for 2-3 mins.
  • 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 chop the coriander (stalks and all).
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 salt, pepper and lime juice.
Assemble and Serve
6
  • Serve tortillas, taco mince filling, zesty creme fraiche, coriander and remaining lime wedges separately.
  • Allow everyone to assemble their own at the table.
Meal right image

Explore Similar Recipes

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Turkey Mince Recipes
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