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Turkey Chorizo and Potato Tacos

 
One serving costs about $2.57 One serving costs about $2.57

$2.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:71%

Spoonacular Score: 71%

 

If you have about 45 minutes to spend in the kitchen, Turkey Chorizo and Potato Tacos might be a great gluten free and dairy free recipe to try. This recipe serves 4 and costs $2.57 per serving. One serving contains 444 calories, 34g of protein, and 11g of fat. Only a few people really liked this main course. Head to the store and pick up potatoes, corn tortillas, ground turkey, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is a budget friendly recipe for fans of Mexican food. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Similar recipes include Potato Chorizo Tacos, Potato Chorizo Tacos, and Chorizo and Potato Tacos.

Tacos works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Hartford Court Russian River Pinot Noir ( half-bottle). It has 4.6 out of 5 stars and a bottle costs about 22 dollars.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.

» Get this wine on Wine.com

Ingredients

Servings:
1.5 pounds
1.5 pounds potatoes
potatoes
2.25 tsps
2.25 tsps salt
salt
1 pound
1 pound dark ground turkey
dark ground turkey
some
some black pepper
black pepper
1 tsp
1 tsp smoked paprika
smoked paprika
2 tsps
2 tsps paprika
paprika
2 tsps
2 tsps garlic
garlic
1 Tbsp
1 Tbsp canned chipotle peppers in adobo
canned chipotle peppers in adobo
0.5 tsps
0.5 tsps ground coriander
ground coriander
1 tsp
1 tsp dried oregano
dried oregano
1 Tbsp
1 Tbsp cider vinegar
cider vinegar
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
8
8  corn tortillas
corn tortillas
1.5 pounds potatoes
1.5 pounds
potatoes
2.25 tsps salt
2.25 tsps
salt
1 pound dark ground turkey
1 pound
dark ground turkey
some black pepper
some
black pepper
1 tsp smoked paprika
1 tsp
smoked paprika
2 tsps paprika
2 tsps
paprika
2 tsps garlic
2 tsps
garlic
1 Tbsp canned chipotle peppers in adobo
1 Tbsp
canned chipotle peppers in adobo
0.5 tsps ground coriander
0.5 tsps
ground coriander
1 tsp dried oregano
1 tsp
dried oregano
1 Tbsp cider vinegar
1 Tbsp
cider vinegar
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
8  corn tortillas
8
corn tortillas
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Equipment

bowl
bowl
frying pan
frying pan
pot
pot
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Peel the potatoes and place them in a medium-sized pot. Add enough water to cover the potatoes by 2 inches and add teaspoon salt. Cover the pot and bring to a boil over medium-high heat. Boil for 30 minutes or until the potatoes are tender when pierced with a fork. Remove the potatoes from the water and set aside to cool slightly. While the potatoes are cooking, in a medium bowl, mix the ground turkey with the remaining salt, pepper, paprika, garlic, adobo sauce, coriander, oregano, and cider vinegar. Coarsely mash the potatoes with a fork. Add to the turkey mixture and stir to combine. Heat a 12-inch cast-iron or nonstick pan over medium heat. Add the oil and tilt the pan gently to coat it. Add the turkey-potato mixture, spreading it in a thin layer so that it covers the bottom of the pan. Cook the mixture without stirring for 5 to 6 minutes, or until a crust develops on the bottom and the mixture turns golden brown. Flip the mixture in sections and cook on the other side for another 5 minutes, until golden brown and crispy. Be sure the turkey is cooked through and no longer pink. Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole. Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advancefor stronger and spicier flavorbut the mixture tastes best when served immediately after cooking.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.54
Ingredient
1.5 pounds potatoes
2.25 teaspoons salt
1 pound dark ground turkey
some black pepper
1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoons garlic
1 tablespoon canned chipotle peppers in adobo
½ teaspoons ground coriander
1 teaspoon dried oregano
1 tablespoon cider vinegar
8 corn tortillas
Price
$0.91
$0.01
$7.48
$0.03
$0.24
$0.20
$0.13
$0.20
$0.06
$0.10
$0.06
$0.74
$10.17
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Nutritional Information

Quickview
444k Calories
33g Protein
11g Total Fat
55g Carbs
27% Health Score
Limit These
Calories
444k
22%

Fat
11g
17%

  Saturated Fat
6g
41%

Carbohydrates
55g
19%

  Sugar
2g
2%

Cholesterol
62mg
21%

Sodium
1448mg
63%

Get Enough Of These
Protein
33g
67%

Vitamin B6
1mg
82%

Vitamin B3
13mg
69%

Phosphorus
527mg
53%

Selenium
29µg
42%

Vitamin C
34mg
41%

Potassium
1203mg
34%

Fiber
8g
33%

Magnesium
115mg
29%

Manganese
0.56mg
28%

Zinc
3mg
22%

Iron
3mg
20%

Vitamin A
968IU
19%

Copper
0.35mg
18%

Vitamin B1
0.26mg
18%

Vitamin B5
1mg
16%

Vitamin B2
0.23mg
14%

Folate
40µg
10%

Vitamin B12
0.58µg
10%

Vitamin K
9µg
9%

Calcium
83mg
8%

Vitamin E
1mg
7%

Vitamin D
0.45µg
3%

covered percent of daily need

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