Turkey-Chorizo Monster Tacos
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 405
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 60
- Sodium
- 586
- Total: 40 min
- Active: 40 min
Ingredients
For the Filling:
2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 pound ground turkey
1/2 pound fresh chorizo, casings removed if links
Kosher salt and freshly ground pepper
For the Green Sauce:
1 avocado, pitted and peeled
1/2 cup tomatillo salsa
Juice of 1 lime
1/4 cup packed fresh cilantro
Kosher salt
For The Shells and Toppings:
16 blue corn hard taco shells
3 tablespoons sour cream
2 cups crunchy cheese curls (such as Cheetos), finely crushed
Shredded lettuce, diced tomatoes, salsa, sour cream and/or shredded cheese, for topping
32 sliced black olives
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.