Express
Turkey Tacos with Mango Chimichurri Slaw
and red pepper rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Ground Turkey
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8 Small Flour Tortillas
- 6 oz. Shredded Red Cabbage
- 5 oz. Frozen Mangoes
- 4 fl. oz. Enchilada Sauce
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1 oz. Red Pepper Pesto
- 1 Tbsp. Chile and Cumin Rub
- 1 tsp. Garlic Salt
- 1 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lObx1LPV
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Calories560
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Carbohydrates66g
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Net Carbs61g
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Fat19g
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Protein29g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Ground Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Add chile and cumin rub, 1/4 tsp. salt, and enchilada sauce. Stir occasionally until sauce is heated through and slightly thickened, 1-2 minutes.Remove from burner.While turkey cooks, continue recipe. -
2 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine garlic salt and rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork and stir in pesto and a pinch of salt.While rice heats, continue recipe. -
3 Make the Slaw
In a mixing bowl, combine cabbage, mangoes, chimichurri seasoning, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
If mango is frozen, rinse under cold water until thawed. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with turkey mixture and topping with slaw. Bon appétit!
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