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Potato & Poblano Turkey Tacos
#0960

Spice Islands®

Potato & Poblano Turkey Tacos

Difficulty

  • Prep Time: 25 minutes
  • Total Time: 25 minutes

12 tacos

Ingredients

2 teaspoons Spice Islands® Chili Powder

1/2 teaspoon Spice Islands® Oregano

1/2 teaspoon Spice Islands® Chipotle Chile Powder

1/4 teaspoon salt

12 ounces small red potatoes

Divided, 2 to 3 tablespoons Mazola® Corn Oil

8 ounces ground turkey

12 corn OR flour tortillas

3 roasted poblano peppers, seeded and diced*

Toppings as desired- cojita cheese, chopped cilantro, red onion, crema and salsa verde

Instructions

Combine spices and salt in a small bowl; set aside.

Slice potatoes into 1/2-inch slices.  Place in microwave-safe bowl and cover with plastic wrap. Microwave on HIGH heat until potatoes are almost tender, about 4 minutes. Drain well.

Heat large skillet over medium-high heat. If using very lean ground turkey, add 1 tablespoon oil to the skillet.  Add turkey and sprinkle with 1 teaspoon of the seasoning blend. Cook for 5 to 7 minutes breaking up the meat with a spoon or spatula to distribute the seasonings evenly. Remove from skillet when crumbles are no longer pink; cover to keep warm.

Heat 2 tablespoons oil in skillet over medium-high heat. Add potatoes and sprinkle with remaining seasoning blend. Cook 5 to 7 minutes until potatoes are browned and slightly crispy. Stir in cooked turkey; heat through. 

Portion into tortillas.  Top with poblanos and these optional toppings:  cilantro, cojita cheese, crema and a drizzle of salsa verde.

*To roast poblano chilies, place on hot grill or directly over burner on a gas stove.  Cook until surface of chile is charred, turn and continue on all sides, about 8 to 10 minutes.  Immediately place peppers in a resealable plastic bag; close and let rest at least 5 minutes.  Peel skin from peppers and remove seeds.  Chop peppers.  Peppers can be roasted ahead of time and refrigerated.

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