Mexican · Dinner
Crispy Turkey Rolled Tacos
Ground turkey seasoned with cumin and chili powder, rolled tightly inside corn tortillas and fried until crisp and blistered. Served over lettuce with cotija cheese, tomato and Mexican crema, a flauta-style dish found across Mexico City taquerias.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
598Calories
38.1gProtein
33.9gFat
35.8gCarbs
3.6gSugar
5.8gFiber
878mgSodium
145mgChol
7.8gSat Fat
698mgPotassium
204mgCalcium
3.5mgIron
0.9mcgVitamin B12
8.1mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, pat the turkey dry, and warm the corn tortillas in a dry pan for 20 seconds per side until pliable.
2
Saute
Heat 2 tbsp vegetable oil over medium heat, cook the onion and garlic for 3 minutes until softened, then add the turkey, cumin, chili powder, paprika, salt and pepper. Cook for 6-8 minutes over medium-high heat, breaking it up, until no pink remains.
3
Fry
Heat the shallow-fry oil to 350°F and fry the rolled tacos for 3-4 minutes, turning occasionally, until golden and crisp. Drain on a paper-towel-lined plate for 2 minutes.
4
Plate
Arrange tacos over lettuce, scatter cotija and tomato on top, drizzle with crema, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g ground turkey
- 66 small corn tortillas (about 5.3 oz/150g total)
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp cumin
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp vegetable oil for cooking
- 6.8 oz100g, used for shallow-fry, ~15% absorbed vegetable oil
- 2 cup56g lettuce
- 4 tbsp24g cotija cheese, crumbled
- 4 tbsp32g tomato
- 4 tbsp56g Mexican crema
- 22 lime wedge
