Cumin-Crusted Turkey Tacos with Charred Lime Crema
Ingredients
- 1 poundground turkey
- 1½ teaspooncumin
- ¾ teaspoonsmoked paprika
- 3 clovesgarlic
- 1jalapeño
- 2lime
- ½ cupsour cream
- 2 tablespoonolive oil
- ½yellow onion
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- 8corn tortillas
- ·cilantro
Method
- 01
Mince 3 garlic cloves and finely dice 1 jalapeño (remove seeds for less heat). Dice 1/2 yellow onion.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes until softened.
- 03
Add the ground turkey, breaking it apart with a spoon. Cook for 4–5 minutes until mostly cooked through.
- 04
Stir in the minced garlic, diced jalapeño, 1 1/2 teaspoons cumin, 3/4 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes more, stirring occasionally, until fragrant and turkey is fully cooked.
- 05
While the turkey cooks, juice both limes into a bowl. Whisk together the lime juice with 1/2 cup sour cream until smooth. Taste and adjust salt.
- 06
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side.
- 07
Roughly chop a handful of cilantro.
- 08
Serve the spiced turkey in tortillas. Top with a dollop of lime crema, fresh cilantro, and any extra jalapeño. Serve with remaining lime wedges.
Spice Tips
For gentler heat, remove the jalapeño seeds and reduce cayenne to a pinch. For more punch, add 1/4 teaspoon of ancho chili powder or a dash of hot sauce to the cooked meat. A squeeze of fresh lime over each taco lifts the whole dish.
Make the lime crema up to 2 days ahead. Store turkey separately and reheat gently before serving.