Whether you are feasting on these tacos for lunch, dinner, before the game, or in the middle of the night, you're sure to enjoy every single bite. These street tacos are filled with delicious chipotle turkey but you can easily use chicken or ground beef. One of my favorite parts about this recipe is the avocado crema. It's so flavorful and semi guilt free since I used Greek yogurt rather than sour cream.
As of lately, grocery stores have been hit hard by supply chain issues. Isn't it funny that "supply chain" has become a standard in our daily vocabulary. I think the last time I spoke about supply chain pre-COVID was in my college economics class. I don't know if this is nation wide but where I'm from the shortages are going beyond toilet paper and hand sanitizer. Cream cheese hasn't been on the shelves since the week of Thanksgiving. Steaks are a thing of the past. It wasn't until yesterday that I was actually impacted and unable to find a simple ingredient in three grocery stores, including Whole Foods. That's right, I could not for the life of me, find a regular bunch of fresh cilantro.
For a food blogger and photographer, this is kind of a big deal. Not only is cilantro a huge flavor bomb of amazingness when cooking, but it's also a critical component of styling photos. I thought for sure I could find cilantro at the grocery store across town but still found myself staring at an empty bin with just a few straggly leafs left behind. Going to Whole Foods is something I typically avoid because I'm guaranteed to return home with a small container of $6.99 bone broth and a $4.99 bottle of gross green juice that would sit in my fridge until I succumb to throwing it out. But no! Not even the king of fresh herbs Whole Food had cilantro in stock.
I went home thinking my goal of making a tasty Mexican meal was doomed until I realized that probably more than half of the population thinks cilantro tastes like soap. Why do I need to include it in my tacos? Shouldn't we respect that population. If it's notable enough for 23andMe to include as a genetic trait in your DNA, I think we can for once cater to those who are anti cilantro. So I present to you, a Mexican taco recipe completely devoid of cilantro. Also, if you think I perhaps considered buying flat leaf parsley and pawning it off as cilantro you are not wrong.
The first component of this is the sauce. All good recipes comes with some sort of sauce or dressing. Instead of making a cilantro lime crema, which I now consider basic and cliché, I made an avocado crema. This resulted in the most thick and luxurious sauce. 10/10 will be making it again.
I used ground turkey because I can no longer afford beef but this recipe can obviously be replicated for ground chicken or ground beef. It's all about the seasoning of delicious chipotle chili and smoked paprika. Seriously two of my favorite flavors.
Ingredients:
2 tablespoons olive oil
1 yellow onion diced
1 pound ground turkey
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
12 corn tortillas
2 cups shredded Mexican cheese
pickled onions (optional topping)
fresh jalapenos (optional topping)
fresh limes, sliced (optional topping)
fresh avocado (optional topping)
Avocado crema:
1 cup greek yogurt
3 cloves garlic
1 whole avocado
3 tablespoons red wine vinegar
2 tablespoons diced jalapeno
1/2 teaspoon salt
1. Preheat the oven to 425 degrees F. In a skillet heat olive oil over medium heat. Add in diced onion and ground turkey. Cook until browned, about 5 minutes. Add in chipotle chili pepper, smoked paprika, garlic powder, oregano, and salt. Pour in 3/4 cups of water and cook on medium until the sauce thickens, about 10 minutes.
2. Place tortillas on a baking sheet and drizzle with olive oil. Cook for five minutes. Spoon turkey mixture onto the tortillas and top with shredded cheese. Return to the oven and cook for another ten minutes until the taco shells become crispy. Remove from oven and fold the tortilla into taco shape.
3. To make the avocado crema, combine all ingredients together in a food processor. Mix on medium until the sauce is thick and creamy.
4. Serve tacos with desired toppings and the avocado crema.
Ingredients:
2 tablespoons olive oil
1 yellow onion diced
1 pound ground turkey
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
12 corn tortillas
2 cups shredded Mexican cheese
pickled onions (optional topping)
fresh jalapenos (optional topping)
fresh limes, sliced (optional topping)
fresh avocado (optional topping)
Avocado crema:
1 cup greek yogurt
3 cloves garlic
1 whole avocado
3 tablespoons red wine vinegar
2 tablespoons diced jalapeno
1/2 teaspoon salt
1. Preheat the oven to 425 degrees F. In a skillet heat olive oil over medium heat. Add in diced onion and ground turkey. Cook until browned, about 5 minutes. Add in chipotle chili pepper, smoked paprika, garlic powder, oregano, and salt. Pour in 3/4 cups of water and cook on medium until the sauce thickens, about 10 minutes.
2. Place tortillas on a baking sheet and drizzle with olive oil. Cook for five minutes. Spoon turkey mixture onto the tortillas and top with shredded cheese. Return to the oven and cook for another ten minutes until the taco shells become crispy. Remove from oven and fold the tortilla into taco shape.
3. To make the avocado crema, combine all ingredients together in a food processor. Mix on medium until the sauce is thick and creamy.
4. Serve tacos with desired toppings and the avocado crema.
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