Turkey Tacos with Sriracha cream


Makes 12 tacos


  • 1 Tbsp canola or olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 3 cups chopped cooked turkey
  • 1 cup sour cream
  • 1 Tbsp sriracha hot sauce
  • 1 tsp minced garlic
  • Juice and zest of 1 lime
  • 2 Chopped ripe tomatoes
  • 1 minced red onions
  • 2 cups shredded iceberg lettuce
  • 12 corn tortillas.
  • Other awesome additions include: Chopped avocado, grated sharp cheese, refried beans, chopped cucumbers.
    Fresh cilantro to garnish


  • Preheat oven to 350F. In a small heat-proof casserole, toss together oil, chili powder, cumin, oregano and turkey. Cover with foil and put in oven while you prepare other ingredients.
  • Chop tomatoes, lettuce and red onions and store in separate serving bowls.
  • Make Sriracha cream: stir together sour cream, sriracha hot sauce, garlic and lime juice and zest.
  • Remove warmed turkey from oven and turn the oven up to 500F (broiler).
  • Toast tortillas in batches: Place 6 tortillas on a baking sheet and toast for 1-2 minutes, until lightly charred. Transfer to a plate and cover with a clean kitchen towel while you toast the remaining tortillas. Serve immediately and let your friends enjoy assembling their own tacos.