Spicy Turkey Tacos with Poblano and Lime Crema

These turkey tacos bring all the bold flavors you crave with a lighter twist. Ground turkey is seasoned with a blend of warm spices and cooked with tender strips of poblano pepper and onion. The result is a savory, slightly smoky filling that pairs perfectly with soft flour tortillas.

To finish, each taco gets a sprinkle of sharp cheddar, crunchy radish slices and a drizzle of tangy lime crema. A few slices of jalapeño add just the right amount of heat. Serve with extra lime wedges for a bright, fresh finish that the whole family will love.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

6 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core and seed the poblano peppers, then cut into 1/4-inch-wide strips. Halve, peel and thinly slice the onion. Heat a large drizzle of oil in a large pan over medium-high heat. Add the poblanos and onion and cook, tossing occasionally, until softened and slightly charred, 8-10 minutes.
2. Meanwhile, thinly slice the radishes. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat. Quarter the limes.
3. In a small bowl, combine the sour cream, 1 teaspoon of the Southwest spice blend and a squeeze of lime juice. Stir in water 1 teaspoon at a time until the mixture is thin enough to drizzle. Season with salt, pepper and more lime juice to taste.
4. Once the poblanos and onion have softened, add the ground turkey, 1 tablespoon Mexican spice blend and the remaining 1 teaspoon Southwest spice blend to the same pan. (If the pan is too small, remove the veggies and set aside while cooking the turkey.) Break up the turkey into pieces and cook, tossing occasionally, until no longer pink, 4-5 minutes.
5. Wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap in foil and warm in a 425°F oven for 5 minutes.
6. Fill each tortilla with the turkey and veggie mixture, then top with radishes, jalapeño slices (to taste) and a sprinkle of cheddar cheese. Drizzle with the lime crema. Tear cilantro leaves from stems and scatter over the tacos. Serve with lime quarters on the side for squeezing.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. You may need to drain excess fat after cooking.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt can be substituted for the sour cream.

How do I store leftovers?

Store the turkey filling, crema and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling before assembling.