Curried Turkey Tacos with Mango Salsa

🥘 Ingredients

• black pepper
  1 tsp
• chicken stock concentrate
  2 unit
• chili flakes
  2 tsp
• cilantro
  ½ oz
• cooking oil
  1 tsp
• cumin
  1 tsp
• curry powder
  1 tbsp
• flour tortillas
  12 unit
• ground turkey
  10 oz
• mango
  8 oz
• olive oil
  1 tsp
• paper towels
• pico de gallo
  8 oz
• salt
  1 tsp
• yogurt
  1/2 c

🍳 Cookware

• large
• strainer
• small
• small

1. 

   1

   Wash and dry all produce. Roughly chop cilantro .

   cilantro: ½ oz
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey , chicken stock concentrate , half the curry powder , 1 tbsp water, salt , and black pepper (use all the curry powder and 2 tbsp water for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes .

   cooking oil: 1 tsp, ground turkey: 10 oz, chicken stock concentrate: 2 unit, curry powder: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While turkey cooks, drain mango and pico de gallo in a strainer . In a small bowl, combine mango, pico de gallo, half the cilantro, a drizzle of olive oil , and a pinch of chili flakes (or more if you want an extra kick!). Taste and season with salt and pepper. In a separate small bowl, combine yogurt and ¼ tsp cumin . Be sure to measure the cumin; we sent more. Taste and season with salt and pepper.

   mango: 8 oz, pico de gallo: 8 oz, olive oil: 1 tsp, chili flakes: 2 tsp, yogurt: 1/2 c, cumin: 1 tsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with curried turkey. Top with mango salsa, spiced crema, and remaining cilantro. Serve. Ground turkey is fully cooked when internal temperature reaches 165 degrees.

   flour tortillas: 12 unit, paper towels