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Turkey and Poblano Tacos

Turkey and Poblano Tacos with Lime Crema

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This week, Chef Elana is spicing up ground turkey with the help of poblano peppers. The meat is browned with the seasonal chiles, then simmered with diced tomatoes, chili powder, ground cumin, and dried oregano until thick. The hearty filling is pilled into toasted flour tortillas with plenty of fixin’s: tangy-sweet red onions, sliced avocado, lime crema, and queso fresco.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 850
  • Protein 47g
  • Total Carb 84g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cilantro
    • 1/4 ounce
    • cilantro
  • limes
    • 2
    • limes
  • red onion
    • 1
    • red onion
  • poblano chile
    • 1
    • poblano chile
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • ground turkey
    • 12 ounces
    • ground turkey
  • diced tomatoes
    • 1 can
    • diced tomatoes
  • nonfat sour cream
    • 2 packets
    • nonfat sour cream
  • honey
    • 1 packet
    • honey
  • flour tortillas
    • 6
    • flour tortillas
  • avocado
    • 1
    • avocado
  • queso fresco
    • 2 ounces
    • queso fresco

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF, if using. Rinse cilantro and pick leaves, discarding stems. Halve limes. Peel onion, halve, and thinly slice. Halve poblano lengthwise, discarding seeds and stem; cut into ¼-inch pieces (be sure to wash your knife, board, and hands after cutting chiles).

  2. Sauté aromatics

    Sauté aromatics

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add spice mix, poblano, and half of onion. Season with ¼ teaspoon salt and black pepper as desired. Sauté, stirring occasionally, until onion is soft and translucent and spices are toasted, about 3 minutes. 

  3. Cook turkey filling

    Cook turkey filling

    Add turkey to pan with aromatics, still over medium-high heat. Season with ½ teaspoon salt and cook, breaking up, until meat is browned, 3-5 minutes. Add diced tomatoes and their juices and stir to combine. Simmer, stirring occasionally, until liquid has reduced by half, 8-10 minutes. Remove pan from heat.

  4. Make lime crema and marinate onion

    Make lime crema and marinate onion

    While filling cooks, in a small bowl, stir together sour cream, juice of ½ lime, and ¼ teaspoon salt. In a medium bowl, stir together ½ packet honey (save remainder to sweeten a cup of tea), juice of remaining limes, remaining onion, and ⅛ teaspoon salt to combine. Set onion aside to marinate until ready to serve.

  5. Warm tortillas

    Warm tortillas

    Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.

  6. Assemble and plate tacos

    Assemble and plate tacos

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Divide tortillas between serving plates and layer with turkey filling, lime crema, marinated onion, avocado, and half of queso fresco (save remainder for another use). Garnish with cilantro. Dig in!

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