Tex-Mex Turkey Tacos with Pico De Gallo and Red Pepper Crema

Craving tacos but dreaming of burritos? These Tex-Mex turkey tacos are the best of both worlds. Seasoned ground turkey, fluffy jasmine rice, fresh pico de gallo and a smoky red pepper crema come together in soft flour tortillas for a quick and satisfying dinner.

Ready in just 25 minutes, this recipe is perfect for busy weeknights. The combination of zesty pico, creamy sauce and spiced turkey will make these your new go-to tacos.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and keep covered for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the pico de gallo: Dice the tomato and finely chop the scallions. In a small bowl, combine the tomato, scallions, white wine vinegar and a pinch of salt. Set aside.
3. Cook the turkey: Heat 2 tsp cooking oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned, about 4-5 minutes. Stir in the Mexican spice blend, garlic powder and a pinch of salt and pepper. Cook for 1 minute more.
4. Add the tomato paste and chicken stock concentrate to the turkey along with 1/4 cup water. Stir and simmer until slightly thickened, about 2 minutes. Remove from heat.
5. Warm the tortillas: In a separate dry skillet or directly over a gas flame, warm the flour tortillas for about 30 seconds per side until pliable.
6. Assemble the tacos: Spread a spoonful of jasmine rice onto each tortilla. Top with the seasoned turkey, a generous spoonful of pico de gallo and a drizzle of smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the turkey and rice and assemble fresh.

What can I substitute for smoky red pepper crema?

Mix 4 tablespoons sour cream with 1/2 teaspoon smoked paprika and a pinch of cayenne for a similar flavor.