Hello Friends! It’s finally starting to feel like winter is over. Here in Oregon we had a day this weekend that was nearly 70 degrees. Woooo! I love winter and hibernation, but I am ready for sunshine and working in my yard. We bought a house last summer and we were so busy moving in and getting settled I didn’t get to do much in the yard last year! This year I would love to have a little vegetable garden. 🙂
I love the concept of fish tacos – tropical toppings and fun ingredients. BUT… sometimes I do not like the fish. So I thought why not make something like a fish taco minus the fish! Don’t get me wrong.. fried breaded fish tacos are my jam.. plain fish is mehh! I don’t mind getting them at a restaurant but I wouldn’t go out of my way to make them. When I was in my early 20’s I would make fish tacos with fish sticks (LOL)! Healthy, right? 😛
Now that the produce department isn’t looking as sad as it was a few weeks ago I picked up a bunch of yummy ingredients! Poblanos are amazing. I feel like everytime I get a pepper I should just get poblanos! They have such a rich, smoky flavor.. it’s amazing that they are actually a vegetable! I also recommend using canned pineapple (BOOOO.. I know.. hear me out) because the juice adds a great flavor to the meat! You could certainly make this with a white fish (tilapia would work well) or beef as well!
Until next time
Tropical Turkey Tacos
Tropical Turkey Tacos with Poblano Peppers, Pineapple and Lime Crema!
- 1/2 medium Red Onion
- 1 Poblano Pepper
- 2 Roma Tomatoes
- 1/2 oz Cilantro
- 2 Limes
- 4 oz Pineapple, canned
- 4 tbsp Sour Cream
- 16 oz Ground Turkey (Taco Seasoned) Jenni-o makes a pre-seasoned taco turkey. If you cannot find this just use regular ground turkey and half a package of taco seasoning.
- 6 Corn Tortillas
- Lime Zest (optional)
Dice the onion. Core and seed the poblano pepper and cut into small 1/4 inch squares. Core and seed the tomatoes and cut into small 1/4 inch squares. Roughly chop cilantro. Cut limes into wedges. Take pineapple out of container, reserve the pineapple juice.
Combine 2 tbsp onion, 1/4 cup poblano, tomatoes, half the cilantro, pineapple, and a squeeze of half a lime in a medium bow.
Combine sour cream with a squeeze of half a lime. Season with salt and pepper. Add more lime if you desire.
Drizzle olive oil into a large pan and heat your remaining onion and poblano peppers over medium high heat for about 5 minutes.
Add turkey meat to pan, breaking it up into pieces. (if you could not find the pre-seasoned meat now would be the time to add your taco seasoning with 1/4 cup of water) Cook until browned, stir in reserved pineapple juice and remove pan from the heat.
Warm your tortillas. Use damp paper towels and microwave for about 30 seconds.
Divide meat between tortillas. Add your salsa and lime crema. Sprinkle with cilantro and serve with the remaining lime wedges. Add lime zest for an extra punch.