cup fat-free sour cream
chipotle pepper in adobo sauce
(16-ounce) package JENNIE-O® Lean Ground Turkey
(1.25-ounce) taco seasoning mix
PICO DE GALLO
cup chopped plum tomatoes
cup chopped white onion
tablespoons chopped fresh cilantro leaves
tablespoons lime juice
salt and freshly ground pepper, if desired
soft taco-size tortillas
cup shredded lettuce
cup shredded Cheddar jack cheese
In blender or food processor, combine sour cream and chipotle pepper in adobo sauce. Blend until combined. Set aside.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add taco seasoning mix and water. Cook until water is evaporated, stirring occasionally.
To make the pico de gallo, combine tomatoes, onion, cilantro, jalapeño, lime juice, salt and freshly ground pepper, if desired.
Spread each taco shell with sour cream mixture. Fill tacos with lettuce, turkey, pico de gallo and cheese.