Tiny Turkey Tacos
Élizabeth and my relationship dates back to Super Bowl 50, when she cheered as the Broncos beat my childhood favourites the Carolina Panthers. Since then we’ve been on opposite sides of just about every major sporting event - and her team wins every time! Of course, the real competition isn’t on the field (or rink, or track, or court…), but in the kitchen! We do a lot of special meals to eat watching sports, but the Super Bowl/our anniversary is the big one. In lead up to it, we’re trying out some new recipes to see if they have what it takes to make it in the big leagues.
First up are these adorable mini tacos. Each one is made in a wonton wrapper, baked in a muffin tin to give it its bowl shape. They’re filled with spiced ground turkey and topped with cheese, spicy mango salsa, and sour cream. As always, this recipe leaves a ton of room for creativity! Some ideas to try are replacing the turkey with carnitas or black beans or changing up the salsa.
A warning about the salsa, it’s hot. So hot that Élizabeth initially refused to eat it, only relenting to put tiny bits of each taco. And it makes a lot, so now I have a jar full of salsa I have to find a use for. If you have any ideas, send them to me!
- 24 bite sized tacos
- 10 minutes
- 10 minutes
Ingredients
For the tacos:
- 300g ground turkey
- 1/4 tsp each garlic powder, onion powder, paprika, cumin
- 24 wonton wrappers
- 1 cup shredded cheese (mozzarella, cheddar, or your favourite)
- Sour cream and salsa to top (see salsa recipe below)
For the salsa: - 4 roma tomatoes, halved
- 1 onion, halved
- 2 serrano peppers (this is what makes it hot)
- 1 poblano pepper
- 1 anaheim pepper
- 6 slices dried mango
- 1 tbsp lemon juice
- 1/4 cup chopped cilantro (optional)
Directions
For the tacos:
- Preheat the oven to 350F
- Cook the turkey with spices, plus salt and pepper, in an oiled pan
- Put wonton wrappers in small muffin tins. Fill each wrapper with a small amount of turkey and top with cheese
- Bake until the edges turn crisp and they hold their shape, about 4 minutes.
For the salsa: - Coat the tomatoes, onion and peppers in a small amount of oil. Bake or broil at 400F until they are well browned, about 20 minutes, turning as needed
- Seed and core the peppers
- Blend everything (peppers, mangoes, and juice) together until smooth. Make sure you break up the chunks of mango.
- Stir in cilantro (if using) and salt to taste
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