I’m cutting this close … it’s almost Wednesday, but I persevered and came through with another turkey recipe today. Typically I do try to plan ahead the weekend before and decide what recipe I’m going to feature and cook it up for my family either Sunday or Monday. This past weekend, however, I escaped to the family farm and spent an early Mother’s Day weekend with my Mom and Dad and decided not to think too hard about anything.
It was a good decision for me.
While I couldn’t stop worrying about the devastating avian flu situation for Minnesota’s poultry farmers, I did allow myself a little break. I didn’t check email for 24 hours, was pretty quiet on social media, and had fun instead.
I golfed with Teacher Man, my brother and my niece, Miss A., who had her best score EVER on 18 holes with us. Love that! (And my brother – the farmer – had finished planting both corn and soybeans prior to May 1, a first-ever, which also allowed him to golf with us. Bonus!)
I checked out my mother’s beautiful gardens to see what has already popped up this spring and find out what new plans she has in store – because she always has new gardening plans.
I made mint juleps and watched the Kentucky Derby.
I enjoyed steaks on the grill and some fabulous side dishes, courtesy of my parents – with dessert by Joe. (Chocolate cupcakes with yellow frosting and googly eyes and mustaches. His inspired choice.)
I drank wine and sat by the fire at my brother’s house.
When I woke up the next morning, avian flu was still around – it is never far from my mind these days – but I did feel refreshed and thankful for a little respite on the farm.
This week, so far, has been just as busy but I took some time tonight, in honor of Cinco de Mayo and #TacoTuesday, to make turkey tacos with cilantro lime sauce. The original recipe is from Jennie-O Turkey Store and I adjusted it slightly, based on what I had on hand at home. (Also, the recipe makes quite a bit of the sauce; you could easily halve the recipe, especially if you are only a family of 2 or 3 like we are.)
Full disclosure – I didn’t pay attention to the directions for the cilantro lime sauce and threw everything into the blender right away. It turned out anyway. Also, there IS ground turkey in the above picture. I know it doesn’t look like it, but really, there is. I have a tendency to overfill my tacos. 😉
Tacos, by the way, are such an easy way to add more ground turkey to your life. You can use the taco-seasoned ground turkey that you buy in the supermarket (from Jennie-O) or just add some taco seasoning (either homemade or a seasoning packet) to regular ground turkey.
Enjoy the recipe and I’ll be back again soon with a new post!
– Lara –
Turkey Tacos with Cilantro Lime Sauce
Original recipe from Jennie-O Turkey Store here
- 1 (20-ounce) package JENNIE-O® Lean Taco Seasoned Turkey
- 10 (6-inch) soft tortillas
- 3 cups shredded romaine lettuce (or you can use spinach to switch it up)
- 2 cups shredded Cheddar cheese
- 2-3 medium tomatoes, chopped (or you can use 2 cups pico de gallo)
- 2 cups cilantro lime sauce
CILANTRO LIME SAUCE
- 2 large jalapeños, seeded and coarsely chopped
- 2 large garlic cloves, smashed
- 2 teaspoons ginger
- 2 tablespoons minced white onion
- 1 tablespoon fresh lime juice
- ¼ cup water
- 2 cups mayonnaise
- ¼ cup finely chopped cilantro
Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
To each tortilla, add taco meat, lettuce, cheese, tomatoes and cilantro lime sauce (directions below).
Cilantro Lime Sauce
In blender, puree jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add mayonnaise and cilantro and pulse a few times. Makes about 3 cups.
The sauce can be made ahead and refrigerated up to 3 days.
Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.