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Erickson Turkey, Poblano & Zucchini Tacos

A flexible family taco recipe with seasoned ground turkey, peppers, zucchini, onion, tomato, and chicken stock. We use either poblano or serrano depending on what we have available, and everyone finishes their tacos at the table with the toppings they prefer. The filling also reheats very well for leftovers.

Ingredients

4 tablespoons olive oil

12 ounces ground turkey

1 medium poblano pepper or serrano pepper, depending on availability

1 medium zucchini, diced

1/2 sweet onion, such as Vidalia, diced

1 heaping teaspoon chili powder

2 teaspoons ground cumin

1 teaspoon paprika

Kosher salt, to taste

Freshly ground black pepper, generously, to taste

1 plum tomato, preferably Roma, diced

3/4 cup chicken stock

8 soft tortillas, corn or flour, or enough for your family

For serving:

Shredded lettuce

Shredded sharp cheddar cheese

Diced avocado or Erickson homemade guacamole

Additional diced Roma tomatoes

Sour cream, Mexican crema, or Erickson homemade Chipotle Mayo

Directions

1. Heat a skillet over medium-high heat. Add 2 tablespoons of the olive oil.

2. When placing the turkey into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body. Add the ground turkey and cook until browned, about 3 minutes.

3. Stir in the poblano or serrano pepper, zucchini, and sweet onion. Sauté until the vegetables begin to soften, about 5 minutes.

4. Sprinkle in the chili powder, cumin, and paprika. Season generously with freshly ground black pepper and add kosher salt to taste. Cook until the spices are fragrant and evenly mixed through the turkey and vegetables.

5. Stir in the diced Roma tomato and cook until it softens and begins to break down, about 2 minutes.

6. Add the chicken stock. Continue cooking until the liquid has thickened and is absorbed into the turkey mixture, about 15 minutes.

7. Warm or cook the corn or flour tortillas using your preferred current method. Do not use the old olive-oil-and-salt oven-shell method.

8. Fill the warm tortillas with the turkey mixture. Let everyone finish their tacos with shredded lettuce, sharp cheddar, avocado or homemade guacamole, extra Roma tomato, and sour cream, Mexican crema, or homemade Chipotle Mayo.

9. Refrigerate leftovers promptly. The turkey filling reheats very well for another meal.

1. Heat a skillet over medium-high heat. Add 2 tablespoons of the olive oil. 2. When placing the turkey into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body. Add the ground turkey and cook until browned, about 3 minutes. 3. Stir in the poblano or serrano pepper, zucchini, and sweet onion. Sauté until the vegetables begin to soften, about 5 minutes. 4. Sprinkle in the chili powder, cumin, and paprika. Season generously with freshly ground black pepper and add kosher salt to taste. Cook until the spices are fragrant and evenly mixed through the turkey and vegetables. 5. Stir in the diced Roma tomato and cook until it softens and begins to break down, about 2 minutes. 6. Add the chicken stock. Continue cooking until the liquid has thickened and is absorbed into the turkey mixture, about 15 minutes. 7. Warm or cook the corn or flour tortillas using your preferred current method. Do not use the old olive-oil-and-salt oven-shell method. 8. Fill the warm tortillas with the turkey mixture. Let everyone finish their tacos with shredded lettuce, sharp cheddar, avocado or homemade guacamole, extra Roma tomato, and sour cream, Mexican crema, or homemade Chipotle Mayo. 9. Refrigerate leftovers promptly. The turkey filling reheats very well for another meal.