Express
Turkey Taco Lettuce Cups
with tortilla strips
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
We all love a taco salad, but have you ever been chomping down on a feisty bit and thought… I'd like to return these flavors to their classic handheld form, but not as a taco. No? Just us? Well, we're fine being early adopters to these amazing lettuce cups, full of all the best flavors and the best crunch.
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 10 oz. Ground Turkey
- 1 Red Onion
- 1 Roma Tomato
- 3 oz. Fire Roasted Corn Kernels
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2 oz. Sour Cream
- 1 oz. Tortilla Strips
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1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) ZqwMGW3G
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Calories550
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Carbohydrates35g
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Net Carbs28g
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Fat32g
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Protein37g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground turkey, follow same instructions as 10 oz. ground turkey, working in batches if necessary. There may be leftover filling.
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If using ground beef, follow same instructions as ground turkey in Step 1, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground turkey in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, pat dry. Follow same instructions as ground turkey in Step 1, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Turkey
Halve and peel onion. Cut halves into 1/4" dice.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.Add ground turkey and onion to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
2 Add the Vegetables
Add seasoning blend, corn, 1/4 tsp. pepper, chicken base, a pinch of salt, and 3 Tbsp. water to hot pan. Stir occasionally until vegetables soften and sauce is slightly reduced, 2-3 minutes.
Remove from burner.While vegetables cook, prepare ingredients. -
3 Prepare the Ingredients
Separate leaves of lettuce for cups.
Core tomato and cut into 1/2" dice. -
4 Finish the Dish
Place lettuce cups on a clean work surface. Layer two lettuce cups for extra crunch and structural support. Fill cups evenly with turkey and vegetables. You should have about 5-6 cups total.
Plate dish as pictured on front of card, garnishing cups with tomatoes, cheese, sour cream, and tortilla strips. Bon appétit!
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