Us Americans over the years have definitely made this Mexican staple our own. Although weve all probably had a few homemade versions that made us want to head south of the border. Que lastima!
Señor Sean y a veces Adam have got your back. Seans making his tried and true turkey tacos, while Adams veggie version is with potatoes (inspired by his frequent trips to a certain fast food place that starts with a T and ends with a Bell). Both are hella easy to make and super tasty. Click for Adam's Veggie Potato Tacos Recipe.
Plus, Sean whips up a bonus chipotle aioli thats a great topper for them tacos.
|Ground turkey||1 1/2 Pound|
|Red onion||1 , finely chopped|
|Garlic||3 Clove (15 gm) , finely chopped|
|Cilantro||1/2 Cup (8 tbs) , finely chopped|
|Lime||1 , juiced|
|Olive oil||1 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|For chipotle aioli|
|Mayonnaise||1/2 Cup (8 tbs)|
|Adobo sauce||1 Tablespoon (((that dark red sauce that chipotle peppers come in)))|
|Lime||1/2 , juiced|
|Garlic||1 Clove (5 gm) , finely chopped ((or 1/2 tsp garlic powder))|
|Chopped cilantro||1 Teaspoon|
1. Put a large skillet over medium heat. Drizzle the pan with a tablespoon or so of olive oil. Once the oil is heated, add in the turkey.
2. When the meat is just beginning to loosen up and brown, toss in the onion and garlic. Continue cooking until the turkey meat is cooked through. Remove from the heat, drain any excess fat that has rendered during the cooking. Just don’t dump the meat into the sink, cuz then you’ll have to start over.
3. Put the skillet back on the stove, add in the lime juice and cilantro and stir to combine. Now wasn’t that easy, Dude?
4. Serve with your fave tortillas and toppings. You might give Sean’s chipotle aioli a try (see recipe below).
FOR SEAN'S CHIPOTLE AIOLI
1. Toss everything into a medium bowl and stir to combine. If you’d like to make it a little spicier like Sean does, toss in a chipotle pepper or two and purée the whole thing in a food processor or blender.
2. Use it as a condiment on tacos.
Note: the longer this sits, the better it tastes. If you can make this the night before, even better. Just cover and put in the fridge. But be sure to take it out while you’re cooking so it’s not ice cold on your tacos, cuz that’s a buzz kill.
Finely chopped onion
SEAN’S CHIPOTLE AIOLI (recipe above)
Calories 341Calories from Fat 238
% Daily Value*
Total Fat 26 g40%
Saturated Fat 4 g20%
Trans Fat 0 g
Sodium 335 mg13.96%
Total Carbohydrates 4 g1.3%
Dietary Fiber %
Sugars 1 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 2046Calories from Fat 1428
% Daily Value*
Total Fat 156 g240%
Saturated Fat 24 g120%
Trans Fat 0 g
Sodium 2010 mg83.76%
Total Carbohydrates 24 g7.8%
Dietary Fiber 0 0%
Sugars 6 g
Protein 120 g240%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet