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Turkey and Poblano Tacos

Turkey and Poblano Tacos with Lime Crema

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In this customer-beloved Popular Recipe, Chef Elana spices up ground turkey with the help of poblano peppers. The meat is browned with the chiles, then simmered with diced tomato, chili powder, ground cumin, and dried oregano. This hearty filling is piled into toasted flour tortillas with a choose-your-own toppings lineup: 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 49g
  • Total Carb 82g
  • Total Fat 48g

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

Ingredients & Equipment

What we send

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF, if using. Rinse all produce. Pick cilantro leaves, discarding stems. Halve limes. Peel onion, halve, and thinly slice. Halve poblano lengthwise; using a knife tip, discard seeds and stems, then 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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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

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