Turkey tacos with pico de gallo salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 3-4
Skip to ingredients
- 1 tbsp olive oil
- 500g turkey mince
- 2 avocados
- 2 limesjuiced
- 2 tbsp soured cream
- 3 medium and ripe tomatoeschopped
- ½ red onionfinely chopped
- a small bunch corianderfinely chopped
- 2 tbsp pickled jalapeñosfinely chopped, plus 1 tbsp of the pickling brine (optional)
- 30g sachet fajita seasoning
- 9-12 hard taco shells
- 2 Little Gem lettucesshredded
Nutrition: per serving
- kcal562
- fat31g
- saturates8.8g
- carbs31.5g
- sugars7.3g
- fibre9g
- protein34.7g
- salt4.2g
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.
