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Southwest Turkey Tacos with Spicy Corn Salsa
Ingredients
- 1/2 cup chopped plum tomatoes
- 3 tablespoon finely chopped red onion
- 3 tablespoon chopped fresh cilantro
- 2 tablespoon lime juice
- 1 each medium fresh serrano pepper
- 1 each clove garlic
- 1-1/2 teaspoon olive oil
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin seeds
- N/A Black pepper
- 1-1/2 cup whole-kernel corn
- 1 tablespoon olive oil
- 3 cup shredded leftover cooked BUTTERBALL® Turkey
- N/A Chipotle chile powder
- 12 each (6- to 7-inch) corn tortillas
- N/A Shredded lettuce
- N/A Sour cream
Directions
- Combine tomatoes, onion, cilantro, lime juice, serrano pepper, garlic, 1-1/2 teaspoons olive oil, chile powder, salt, cumin seeds and black pepper, to taste in large bowl; mix well.Pat corn kernels dry with paper towels.
- Heat dry corn in medium nonstick skillet over medium-high heat 2 to 3 minutes or until toasted.Stir into tomato mixture; mix well. Cover; refrigerate at least 2 hours to allow flavors to blend.
- Heat 1 tablespoon oil in medium skillet over medium-high heat. Add turkey; cook and stir 4 to 5 minutes or until heated through. Season with additional chile powder to taste. Cover; keep warm.
- Warm tortillas in separate skillet about 1 minute per side or until heated through. Fill each tortilla with lettuce, 1/4 cup turkey and 1/4 cup salsa. Serve with sour cream, if desired.
