Want to put a smile on someone’s face? Serve them tacos for dinner. They’re undeniably fun to eat. I think it has something to do with the design-your-own-meal element. In this version, I use ground turkey, instead of beef, for a healthier choice. The seasoning lends such great flavor, I challenge you to tell the difference. Instead of using conventional hard taco shells from a box, I prefer soft white corn tortillas (in the refrigerated section of the grocery store) and char them over an open flame on the stove. Spicy guacamole and a fresh cherry tomato salsa make great toppings–pass the sour cream, please!
Smoky Turkey Tacos with Guacamole & Cherry Tomato Salsa
Many of the same ingredients are repeated in different elements of this meal. To help save time, I prep all that’s needed of one ingredient at one time. For example, I minced the total of 4 tablespoons garlic that is called for in the guacamole, salsa and ground meat at once. Easier than doing it multiple times.
These recipes serve four, with a bit leftover for lunch. To make Guacamole: dice 3 to 4 ripe avocados. Add 1 tablespoon finely minced garlic, 2 teaspoons minced fresh jalapeño, the juice of 1 to 2 limes, and kosher salt and freshly ground black pepper to taste. Mix ingredients well, using the back of a spoon to mash avocado slightly. Add 2 tablespoons of chopped cilantro and blend.
This time of year, it’s difficult to find ripe tomatoes that have any flavor, so I’ve found that grape or cherry tomatoes make a sweet substitute. Today I bought multi-colored cherry tomatoes, which made a very pretty salsa! For the Cherry Tomato Salsa, combine 2 pints of quartered cherry tomatoes with 1 tablespoon of minced garlic, 2 tablespoons of chopped white onion, 2 teaspoons minced fresh jalapeño, the juice of 1 lime, salt and freshly ground pepper. Taste for seasoning and add 2 tablespoons of freshly chopped cilantro.
The ingredient that lends distinct smoke and spice to this dish is chipotle en adobo, which are smoked jalapeños packed in adobo sauce. They are sold in a can and can be found in the latin section of your market. Start Smoky Turkey: in a large skillet over a medium flame, heat 1 tablespoon of canola oil. Sweat 2 tablespoons of minced garlic. Add 1 1/2 pounds of ground turkey–I prefer to use the dark meat, but white meat will work too. Stir meat frequently until well browned. Add 2 to 3 chopped chipotle chiles, with a bit of the adobo sauce, to the meat. These peppers add smokiness, but also a bit of heat, so adjust to your liking. Mix 1 teaspoon dried oregano, 1/2 teaspoon cumin, 1/3 cup ketchup (yes, ketchup!), and 1/4 cup water into the meat. Continue simmering until the sauce thickens and the spices blend throughout, about 5 to 10 minutes.
Over an open flame, using heatproof tongs, cook each side of soft white corn tortillas, until they puff up and char along the edges. If you don’t have a gas stovetop, use flour tortillas instead and heat them in a microwave–place them on a dish and cover with a damp paper towel before cooking to keep them moist.
Keep the tortillas warm in a basket. At the table, pass the bowls of the spiced turkey meat, guacamole, cherry tomato salsa, sour cream, and lime wedges. Let everyone make their own taco combinations and have fun!
Serves 4:
Guacamole:
Cherry Tomato Salsa:
Smoky Turkey:
sour cream
lime wedges
That looks wonderful! I’ll bet it’s twice as tasty.