Turkey tacos with pico de gallo salsa and creamy avo sauce

Ingredients

• olive oil 1 tbsp
• turkey mince 500g
• avocados 2
• limes 2, juiced
• soured cream 2 tbsp
• tomatoes 3 medium and ripe, chopped
• red onion ½, finely chopped
• coriander a small bunch, finely chopped
• pickled jalapeños 2 tbsp, finely chopped, plus 1 tbsp of the pickling brine (optional)
• fajita seasoning 30g sachet
• hard taco shells 9-12
• Little Gem lettuces 2, shredded

Method

• Step 1

  Heat the oil in a non-stick frying pan over a high heat. Tip in the turkey mince, then use your spoon to break up the mince into smaller bits. Season and fry for 6 minutes, stirring occasionally.

  Step 2

  Meanwhile, blitz the avocados in a blender with the juice of 1 lime, the soured cream and a good splash of water to make a creamy sauce. Season to taste. Mix together the chopped tomatoes, red onion, coriander, jalapeños and brine (if using) with the remaining lime juice. Season the salsa to taste.

  Step 3

  Sprinkle the fajita seasoning into the turkey mince pan. Mix well, then fry for a further 2 minutes until the mince is brown and crisp.

  Step 4

  Heat the taco shells following pack instructions and bring everything to the table so people can help themselves. Serve with extra jalapeños if you like it spicy.

Nutritional data

• kcals 562
• fat 31g
• saturates 8.8g
• carbs 31.5g
• sugars 7.3g
• fibre 9g
• protein 34.7g
• salt 4.2g