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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:66%

Spoonacular Score: 66%

 

If you want to add more gluten free and dairy free recipes to your recipe box, Turkey Chorizo and Potato Tacos might be a recipe you should try. For $2.57 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 412 calories, 34g of protein, and 11g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. This recipe is typical of Mexican cuisine. If you have paprika, ground coriander, ground turkey, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. Similar recipes include Potato and 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. The SketchBook Pinot Noir Wine with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

SketchBook Pinot Noir Wine

Sketchbook Pinot Noir is bright and juicy, with leather and earth on the nose and flavors of Bing cherry, crunchy red fruits, and a delicate, lingering finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 lb
1.5 lb potatoes
potatoes
2.25 tsps
2.25 tsps salt
salt
1 lb
1 lb 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 lb potatoes
1.5 lb
potatoes
2.25 tsps salt
2.25 tsps
salt
1 lb dark ground turkey
1 lb
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

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: $2.56
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
2 tablespoons vegetable oil
8 corn tortillas
Price
$0.91
$0.01
$7.48
$0.03
$0.24
$0.20
$0.13
$0.15
$0.06
$0.10
$0.06
$0.11
$0.74
$10.23

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
411 Calories
34g Protein
11g Total Fat
46g Carbs
27% Health Score
Limit These
Calories
411
21%

Fat
11g
17%

  Saturated Fat
6g
41%

Carbohydrates
46g
16%

  Sugar
0.91g
1%

Cholesterol
62mg
21%

Sodium
1455mg
63%

Get Enough Of These
Protein
34g
69%

Vitamin B6
1mg
77%

Vitamin B3
13mg
69%

Manganese
1mg
66%

Phosphorus
494mg
49%

Copper
0.89mg
45%

Iron
7mg
43%

Selenium
29µg
42%

Fiber
8g
35%

Potassium
1189mg
34%

Magnesium
115mg
29%

Vitamin C
19mg
24%

Zinc
3mg
23%

Vitamin A
965IU
19%

Vitamin B5
1mg
16%

Vitamin B2
0.24mg
14%

Calcium
114mg
11%

Vitamin B1
0.16mg
11%

Folate
42µg
11%

Vitamin B12
0.58µg
10%

Vitamin E
1mg
7%

Vitamin K
6µg
6%

Vitamin D
0.45µg
3%

covered percent of daily need

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