Ingredients

The following ingredients have 4 Servings
  • 1 lb ground turkey (see notes)
  • 2 tablespoons olive oil
  • 1/2 cup onion (chopped)
  • 2 cloves garlic (minced)
  • Salt and freshly ground black pepper
  • 1/2 cup tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1-1/2 teaspoons ground cumin (divided)
  • Cayenne pepper to taste
  • 1 cup sour cream
  • Juice and zest of 1 lime
  • 8 flour tortillas (8-inch)
  • 4 cups chopped romaine lettuce (loosely packed)
  • 2 medium tomatoes (seeded and chopped)
  • 1 cup finely shredded Mexican cheese blend (or more to taste)
  • 4 scallions (chopped)
  • 1 cup roughly chopped fresh cilantro leaves (loosely packed)

Instruction

  • Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Stir in the garlic and cook for 1 minute longer.
  • Add the ground turkey along with 3/4 teaspoon salt and a few grinds of black pepper. Sauté until lightly browned, breaking the meat up as much as possible while it cooks.
  • Stir in the tomato sauce, chili powder, coriander and 1 teaspoon of the ground cumin. Combine well and continue cooking, for about 3 minutes, stirring often.
  • Season to taste with cayenne and adjust the salt and pepper as desired. Reduce the heat to low to keep warm.
  • Make the crema by combining the sour cream, lime juice, lime zest and the remaining 1/2 teaspoon of ground cumin in a small bowl.
  • To assemble the tacos, place a portion of lettuce in the center of each tortilla. Top with tomatoes and a portion of the meat mixture.
  • Sprinkle with shredded cheese, chopped scallions and cilantro. Using a spoon, drizzle each taco with some of the crema and serve immediately.