with Tangy-Sweet Cilantro Slaw & Lime Mayo
The versatile taco is taking a trip to southeast Asia with these sweet, savory, and spicy handheld bites. Tender ground turkey cooks along with hoisin sauce, pho stock, lime juice, and as much Sriracha as you like. We pile the flavorful filling into warm flour tortillas and top them with a crisp and tangy cilantro slaw, balancing the rich filling.
Allergens
Utensils
Tags
Ground Turkey
10 ounce
Rice Wine Vinegar
5 teaspoon
Pho Stock Concentrate
1 unit
Mayonnaise
2 tablespoon
Lime
1 unit
Flour Tortillas
6 unit
Coleslaw Mix
4 ounce
Sriracha
1 teaspoon
Hoisin Sauce
2 tablespoon
Cilantro
0.25 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Wash and dry produce. Roughly chop cilantro. Quarter lime.
In a medium bowl, whisk together vinegar and 1 TBSP sugar (2 TBSP for 4 servings) until dissolved.
Add coleslaw mix and half the cilantro; mix until well combined. Set aside, tossing occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
Remove from heat. Stir in stock concentrate, hoisin, juice from one lime wedge (two wedges for 4 servings), and as much Sriracha as you like. Mix until thoroughly combined; taste and season with salt and pepper if desired.
While turkey cooks, in a small bowl, stir together mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide tortillas between plates; fill with hoisin turkey and slaw (draining first). Drizzle with lime mayo; garnish with remaining cilantro and a squeeze of lime juice. Serve with any remaining lime wedges on the side.
770
kcal
Calories
33
g
Fat
10
g
Saturated Fat
71
g
Carbohydrate
29
g
Sugar
2
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
1900
mg
Sodium
