Turkey mince tacos with pineapple salsa
This zesty mexican dish is great for a weekend supper and will be sure to impress all with fresh homemade tortillas!
6 people
30 minutes
20 minutes
Ingredients
- 2 tbsp Fajita Spice Mix
- 2 cloves Garlic roughly chopped
- 1 tbsp Olive Oil
- 1 small Red Onion roughly chopped
- 400 g SuperValu Plum Tomatoes drained
- 1.2 kg SuperValu Turkey Mince
For the pineapple salsa
-
0.5
-
Lime
-
1
-
Red Chilli
deseeded and finely chopped
-
0.5
medium
Red Onion
roughly chopped
-
1
-
SuperValu Avocado
halved, stoned and roughly chopped
-
10
g
SuperValu Fresh Mint
chopped
-
150
g
SuperValu Pineapple
roughly chopped
For the tortilla
-
60
ml
Olive Oil
-
200
g
Plain Flour
plus extra for dusting
-
1
tsp
Sea Salt
-
150
g
Self-Raising Flour
wholemeal
To serve
-
0
-
Creme Fraiche
low-fat
-
0
-
SuperValu Signature Tastes Mango Chutney 300g
Method
- Heat the oil in a heavy-based pan (preferably cast iron) over a medium heat and sauté the onion for 2 minutes then add in garlic and spice mix, cook for a further 2 minutes.
- Add the turkey mince and fry for 5 minutes until the meat has changed colour. Add the drained tomatoes, allow to cook for another 10 minutes to reduce and thicken the sauce.
- While the turkey is cooking, make the tortillas. In a large bowl, combine the flours, baking powder, salt and olive oil and give everything a whisk. Add 175ml warm water from the kettle then mix together with a fork until a dough starts to form. Turn out onto a floured surface and knead for about 5 minutes, until a soft dough ball forms. Wrap in cling film and rest on a warm counter for 30 minutes.
- Divide the dough into 16 equal portions and shape into small balls. Roll out into 7cm rounds using a sprinkle of flour to stop things from sticking. Heat a heavy-based cast iron pan over a medium heat, then add the tortillas and cook for 1 to 2 minutes per side. Set aside.
- To make the salsa, put all the ingredients in a bowl with a good pinch of salt and pepper and mix to combine.
- To serve, top each tortilla with turkey mince, salsa and a dollop of crème fraîche and mango chutney.
Tip: Store-bought wholemeal tortillas are a great substitute if you don’t fancy making your own. The leftover tomato juice from the plum tomatoes can be frozen in ice cube trays and used in other dishes.
