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One pot

Turkey Tacos with Queso Cotija & Pickled Shallots

Creamy Apple, Brussels Sprout & Cabbage Slaw

Cooking time

25 minutes

Servings

4

Calories

760 /serving

The whole family will fall for these fun (and fast to prepare) turkey tacos! Piled into soft tortillas and garnished with fresh Cotija cheese, pickled shallots and roasted pepitas, these ground turkey tacos are a true delight. A colourful slaw of red cabbage, matchstick apples and Brussels sprouts will join a citrusy Greek yogurt spread as refreshing finishes to this dinnertime family celebration.

We will send you:

  • 510g Ground turkey
  • 200g Shaved Brussels sprouts
  • 1 Shallot (or onion)
  • 1 Lime (or lemon)
  • 200g Shredded red cabbage
  • 1 Apple
  • 50g Pepitas (pumpkin seeds)
  • 45ml Apple cider vinegar
  • 90g Cotija cheese
  • 100g Greek yogurt
  • 12 Wheat flour tortillas
  • 24g Canadian Comfort Food spice blend (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Zester
Oil
Salt & pepper
Aluminium foil
Total Fat
40 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carbs
59 g
Sugars
13 g
Protein
43 g
Fibres
9 g
Preparation
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Toast the pepitas
In a large pan, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes, until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with S&P. Reserve the pan.
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Mise en place
While the pepitas toast, preheat the oven to 450°F. Zest and cut the lime into 6 wedges. Core and cut the apple into thin matchsticks. In a small bowl, combine the yogurt and as much of the lime zest as you’d like; season with S&P to taste. Halve, peel and thinly slice the shallot; combine with ⅔ of the apple cider vinegar and season with S&P; set aside to marinate while you prepare the next steps.
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Make the slaw
In a large bowl, combine the juice of 2 lime wedges, remaining vinegar and 4 tbsp oil; generously season with S&P. Add the cabbage, Brussels sprouts and apples; toss to combine.
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Warm the tortillas
Stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto the oven rack and bake, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
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Cook the turkey
While the tortillas warm, in the reserved pan, heat a generous drizzle of oil on medium-high. Add the ground turkey*; season with S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until beginning to brown. Add the spice blend; stir to combine. Add ⅓ cup water and cook, stirring frequently, 2 to 3 minutes, until most of the water has evaporated and the turkey is cooked through.
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Finish & serve
Divide the warmed tortillas between your plates. Top each with an equal portion of the seasoned yogurt and cooked turkey. Garnish with a spoonful of the slaw, Cotija cheese, toasted pepitas and as much of the pickled shallots as you’d like (drain before adding). Serve the remaining slaw and lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.