Zesty Turkey Tacos with Pickled Onions and Southwest Crema

These zesty turkey tacos bring together bright citrus flavors, tender sautéed peppers and tangy pickled onions for a taco night that feels fresh and exciting. The star is a quick Southwest-spiced crema that adds a cool, creamy finish.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The pickled onions add a pop of color and acidity that balances the savory turkey and warm tortillas beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Quarter the lime. Halve, core and slice the green pepper into thin strips. Halve the orange. Roughly chop the cilantro.
2. In a small microwave-safe bowl, combine about a quarter of the sliced onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle. In another small bowl, mix the sour cream with ¼ teaspoon of the Southwest spice blend. Season with salt and pepper, then stir in water 1 teaspoon at a time until the mixture is thin enough to drizzle.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper strips and the remaining onion. Cook, stirring occasionally, until browned and tender, about 5-7 minutes. Season with salt and pepper. Transfer the vegetables to a medium bowl and wipe the pan clean.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground turkey and the remaining Southwest spice blend. Cook, breaking the meat into small pieces, until browned, about 3-4 minutes. If there is excess grease, carefully pour it off. Stir in the Tex-Mex paste, juice from the orange and a squeeze of lime juice. Bring to a simmer and cook until the turkey is cooked through and the sauce thickens, about 2-3 minutes more. Season with salt and pepper to taste.
5. While the turkey cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the warm tortillas among plates. Fill with the turkey mixture and the sautéed peppers and onions. Drizzle with the Southwest crema, then top with the pickled onions (drain first) and chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store the turkey mixture, vegetables and crema separately in airtight containers in the refrigerator for up to 3 days. Warm tortillas just before serving.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.