Turkey tacos with pico de gallo salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
Ingredients
- 1 tbsp olive oil
- 500g turkey mince
- 2 avocados
- 2 limes, juiced
- 2 tbsp soured cream
- 3 medium and ripe tomatoes, chopped
- ½ red onion, finely chopped
- a small bunch coriander, finely chopped
- 2 tbsp pickled jalapeños, finely chopped, plus 1 tbsp of the pickling brine (optional)
- 30g sachet fajita seasoning
- 9-12 hard taco shells
- 2 Little Gem lettuces, shredded
Method
- STEP 1
Heat the oil in a non-stick frying pan over a high heat. Tip in the turkey mince, then use your spoon to break up the mince into smaller bits. Season and fry for 6 minutes, stirring occasionally.
- STEP 2
Meanwhile, blitz the avocados in a blender with the juice of 1 lime, the soured cream and a good splash of water to make a creamy sauce. Season to taste. Mix together the chopped tomatoes, red onion, coriander, jalapeños and brine (if using) with the remaining lime juice. Season the salsa to taste.
- STEP 3
Sprinkle the fajita seasoning into the turkey mince pan. Mix well, then fry for a further 2 minutes until the mince is brown and crisp.
- STEP 4
Heat the taco shells following pack instructions and bring everything to the table so people can help themselves. Serve with extra jalapeños if you like it spicy.
