Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Turkey-Chorizo Monster Tacos
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 405
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 586 mg
These spooky, Halloween-inspired monster tacos can be a fun and delicious dinner anytime. Even more so when Halloween falls on a Tuesday. The filling combines ground turkey, fresh chorizo and spices. For the shells, we decorate blue corn hard taco shells with crushed crunchy cheese curls and sliced black olives for eyes. Top with your favorite taco toppings, and serve with a ghoulish green sauce made of avocado, cilantro, lime and tomatillo salsa.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 405
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 60 mg
- Sodium
- 586 mg
Ingredients
For the Filling:
For the Green Sauce:
For The Shells and Toppings:
Directions
- Preheat the oven to 350 degrees F. Make the filling: Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until tender and starting to brown, 3 to 5 minutes. Stir in the chili powder, cumin and coriander to coat, then add the turkey and chorizo and season with salt and pepper. Cook, breaking up the meat, until cooked through and browned, 5 to 7 minutes. Stir in 2 tablespoons water, scraping up any browned bits from the bottom of the pan; add another tablespoon of water if needed. Season with salt. Set aside, covered, until ready to serve.
- Meanwhile, make the green sauce: Puree the avocado, tomatillo salsa, lime juice, cilantro and a big pinch of salt in a blender, thinning with up to 1/4 cup water. Refrigerate, covered, until ready to use.
- Prepare the taco shells: Warm the shells in the oven as the label directs. Lightly brush some sour cream along the edges of the taco shells and press into the crushed cheese curls to coat.
- Reheat the taco filling, if needed (add a splash of water if it’s too dry). Arrange the taco shells on a platter and add the filling and assorted toppings; drizzle with the green sauce. Arrange 2 black olive slices on top of each taco for eyes.
