Shitake, Poblano Turkey Taco Meat
Recipe for Jamaican-inspired Turkey Tacos with Shitake and Poblano
Ingredients
- 3.5 oz package of Shitake Mushrooms diced ~100g
- 3 Poblano Peppers chopped ~150g
- 1 sweet onion chopped ~100g
- 1 lb lean ground turkey 93%
- 2 pinches kosher salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon allspice
- juice of ½ lemon
- juice of ½ lime
Instructions
- Wash and prepare the mushrooms, peppers, and onion.3.5 oz package of Shitake Mushrooms diced, 3 Poblano Peppers chopped, 1 sweet onion chopped
- Heat a large skillet over medium-high heat. Brown the turkey with the cut vegetables. Add the salt and spices, cook until the peppers soften (about 10 minutes).3 Poblano Peppers chopped, 1 lb lean ground turkey, 2 pinches kosher salt, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 teaspoon allspice, juice of ½ lime
- Squeeze in the lemon and lime juices and scrap any yummy brown bits off the bottom of the pan. Cook for an additional 5 minutes.juice of ½ lemon
Notes
- I love the shitake in this, but if you can't get your hands on them, Baby Bellas (cremini) or button mushrooms would be yummy too.
- I had a half each of lemon and lime because of the other dishes I made alongside. If you only have one or the other just use what you have. The meat needed a splash of acid to help bring it together. Make sure to cook it a bit after you add it to tone down the citrus taste a bit.
Nutrition
Calories: 189kcalCarbohydrates: 13gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 62mgSodium: 298mgPotassium: 739mgFiber: 3gSugar: 7gVitamin A: 974IUVitamin C: 77mgCalcium: 54mgIron: 3mg
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