Turkey Tacos with Pickled Onions and Queso Fresco
It’s a snap to make turkey tacos using the Instant Pot and our taco starter, a piquant blend of tomatoes, bell peppers, New Mexico chiles and jalapeños. While the turkey slow-cooks in the Instant Pot, prepare an array of toppings, then set out the ingredients and let everyone customize their own tacos. Any leftover pickled onions will keep in the refrigerator for up to two weeks; they’ll lend a tangy-sweet crunch to salads and sandwiches.
Ingredients:
For the pickled onions:
- 1 cup (8 fl. oz./250 ml) water
- 1/2 cup (4 fl. oz./125 ml) apple cider vinegar or white wine vinegar
- 1 Tbs. sugar
- Kosher salt
- 1 red onion, thinly sliced
For the tacos:
- 2 Tbs. vegetable oil
- 1 1/2 lb. (750 g) ground turkey
- Kosher salt
- 1 jar Instant Pot Taco Starter Sauce
- 1/4 cup (2 fl. oz./60 ml) water
- 8 to 10 corn tortillas, warmed
- 4 radishes, trimmed and thinly sliced
- 1/2 cup (3 oz./90 g) cherry tomatoes, quartered
- 1 jalapeño, thinly sliced crosswise
- 3 oz. (90 g) queso fresco, crumbled
- Fresh cilantro leaves for serving
- Lime wedges for serving
Directions:
To make the pickled onions, in a bowl, stir together the water, vinegar, sugar and 2 tsp. salt. Add the onion and toss to coat. Let stand at room temperature for at least 1 hour or up to 3 hours. Use immediately, or cover and refrigerate for up to 2 weeks.
To make the tacos, in an Instant Pot set to Sauté, warm the vegetable oil. Add the ground turkey and cook, stirring occasionally, until lightly browned and cooked through, about 10 minutes. Press the Cancel button. Season the meat lightly with salt. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Add the taco starter, then pour the water into the empty jar, screw on the lid and shake. Add the liquid to the pot and stir to combine. Lock the lid in place, seal and set to slow cook at high heat for 30 minutes.
When the slow-cooking is complete, carefully remove the lid and stir the turkey mixture.
Divide the turkey mixture evenly among the warmed tortillas. Top with the pickled onions, radishes, cherry tomatoes, jalapeño and queso fresco. Garnish with cilantro leaves and serve with lime wedges. Serves 4.
Williams Sonoma Test Kitchen
Recommended Products
-
$115
(60)
-
$39.95
(53)
-
$139.80
