Turkey tacos picadillo

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium
2 Tbsp corn oil
150g shredded Cheddar or Monterey Jack cheese
1 to 2 avocados, diced
3 ripe medium tomatoes, cored and diced
1/4 head romaine or iceberg, thinly sliced

For the toppings

12 (15-cm) corn tortillas, preferably white, or prepared taco shells
Oil, for frying
1 1/2 tbsp fresh coriander leaves, roughly chopped
85ml chicken stock
340g turkey mince
100g chopped tinned tomatoes
Salt and freshly ground black pepper
1 tsp ground cumin
1 1/2 tbsp chilli powder
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
2 cloves garlic, chopped
1 medium onion, chopped
Sour cream, for garnish

1) Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes.

2) Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes.

3) Stir in coriander and season with salt and pepper, to taste. Transfer to a serving bowl and cover.

To make the taco shells:

4) Pour enough frying oil into a small skillet so it's about 2-cm deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.

5) Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

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