Taco Pockets
.
Yield
4 servingsPrep
15 minCook
26 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | pounds |
turkey breast
ground |
|
| 1 | small |
onions
finely chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
chili powder
dark |
|
| 1 | tablespoon |
cayenne pepper sauce
|
* |
| 1 | teaspoon |
kosher salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
flour tortillas, whole wheat
soft, 12-inch diameter |
*
|
| 1 | cup |
taco sauce
mild |
* |
| 1 | each |
romaine lettuce
shredded |
*
|
| 2 | small |
italian plum (roma) tomatoes
seeded and chopped |
|
| 2 | cups |
monterey jack cheese
|
*
|
| Accompaniments: | |||
| 1 | x |
vegetables
cut fresh seasonal, pieces and strips |
* |
| 1 | x |
corn tortillas (6-inch)
organic, assorted |
*
|
| Mild salsa | |||
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
green bell peppers
seeded and finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ounces |
tomatoes, canned
chunky-style crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 604.8 | g |
turkey breast
ground |
|
| 1 | small |
onions
finely chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
chili powder
dark |
|
| 15 | ml |
cayenne pepper sauce
|
* |
| 5 | ml |
kosher salt
|
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
flour tortillas, whole wheat
soft, 12-inch diameter |
*
|
| 237 | ml |
taco sauce
mild |
* |
| 1 | each |
romaine lettuce
shredded |
*
|
| 2 | small |
italian plum (roma) tomatoes
seeded and chopped |
|
| 473 | ml |
monterey jack cheese
|
*
|
| Accompaniments: | |||
| 1 | x |
vegetables
cut fresh seasonal, pieces and strips |
* |
| 1 | x |
corn tortillas (6-inch)
organic, assorted |
*
|
| Mild salsa: | |||
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | medium |
green bell peppers
seeded and finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 433.5 | ml/g |
tomatoes, canned
chunky-style crushed |
|
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce.
Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
Mild Salsa:
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic.
Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes.
Stir salsa to combine and transfer to a small serving bowl.
Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
