Entrées
Huli Huli Style Turkey Kona Bowl
Turkey Chorizo Street Tacos
2
tacos
Serving Size
Chorizo ground turkey takes center stage in this easy-to-prepare taco reminiscent of food truck dishes. It's a versatile option for lunch and dinner, and it can also be a breakfast offering when made with scrambled eggs and a pico de gallo topping. Pair with dark Mexican beer to add to the Mexican regional influence.
Ingredients
Turkey Chorizo Street Tacos
2 ½ to 3 oz.
1 ea.
Soft tortilla (half corn, half flour), warm
¾ to 1 oz.
Pickled Red Onions, drained
1 ½ tbsp.
Queso fresco, crumbled
1 tbsp.
Cilantro leaves, chopped
½ oz.
Zesty Lime Sour Cream
Directions
- 1. Put the 2 tortillas together and fill with the house-made chorizo ground turkey.
- 2. Top with Pickled Red Onions, queso fresco and cilantro.
- 3. Drizzle with Zesty Lime Sour Cream and serve.
Ingredients
Pickled Red Onions
2 tbsp.
Olive oil
8 oz.
Red onions, sliced
¼ tsp.
Salt
2 oz.
Red wine vinegar
1 tbsp.
Red wine
1 ½ tbsp.
Sugar
1 tbsp.
Golden raisins
1 tbsp.
Currant jelly
Directions
- 1. Heat the oil in a sauté pan over medium heat. When the oil is hot, add the red onions. Sauté until soft; do not brown. Remove from heat.
- 2. Stir in the salt, vinegar, wine, sugar, raisins and jelly. Blend.
- 3. Chill for service.
Ingredients
Zesty Lime Sour Cream
1 cup(s)
Sour cream
1 tbsp.
Tabasco chipotle pepper sauce
2 tsp.
Lime juice
1 tsp.
Lime zest
½ tsp.
Salt
¼ tsp.
Black pepper
Directions
- 1. Combine all the ingredients and blend well.
- 2. Place the leftover Zesty Lime Sour Cream in a storage container with a lid. Label, date and refrigerate.
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