cup fat-free sour cream
chipotle pepper in adobo sauce
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
(1.25-ounce) package taco seasoning mix
PICO DE GALLO
cup chopped plum tomatoes
cup white onion, chopped
tablespoons chopped fresh cilantro leaves
tablespoons lime juice
salt and freshly ground pepper, if desired
corn or flour tortillas
Poblano peppers, grilled and cut into strips
red onions, cut into thick slices, grilled and separated into rings
cup queso fresco cheese, crumbled
In blender, 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 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 tortilla with sour cream mixture. Fill tacos with turkey, grilled peppers, onions, pico de gallo and queso fresco cheese.