Turkey Tacos

  • 500g Fresh Turkey Mince
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 35g packet taco seasoning
  • 425g can diced Italian tomatoes
  • 1⁄2 cup water
  • 12 taco shells
  • 3 cups shredded iceberg lettuce
  • 3⁄4 cup sour cream

Preheat oven to 180°C.

Heat oil in a frypan over medium-high heat. Add onion and cook for 2 to 3 minutes or until soft. Increase heat to high, add turkey, and toss until brown. Stir in taco seasoning, tomatoes, and water. Stir until well-combined. Bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.

Heat the taco shells in the oven for 5 minutes or until hot. Fill each taco shell with lettuce and turkey mixture. Top with sour cream and serve.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.