Erickson Turkey, Poblano & Zucchini Tacos

Directions

1. 1. Heat a skillet over medium-high heat. Add 2 tablespoons of the olive oil.
2. 2. When placing the turkey into the hot skillet, lay it away from you so any hot oil or grease splashes away from your body. Add the ground turkey and cook until browned, about 3 minutes.
3. 3. Stir in the poblano or serrano pepper, zucchini, and sweet onion. Sauté until the vegetables begin to soften, about 5 minutes.
4. 4. Sprinkle in the chili powder, cumin, and paprika. Season generously with freshly ground black pepper and add kosher salt to taste. Cook until the spices are fragrant and evenly mixed through the turkey and vegetables.
5. 5. Stir in the diced Roma tomato and cook until it softens and begins to break down, about 2 minutes.
6. 6. Add the chicken stock. Continue cooking until the liquid has thickened and is absorbed into the turkey mixture, about 15 minutes.
7. 7. Warm or cook the corn or flour tortillas using your preferred current method. Do not use the old olive-oil-and-salt oven-shell method.
8. 8. Fill the warm tortillas with the turkey mixture. Let everyone finish their tacos with shredded lettuce, sharp cheddar, avocado or homemade guacamole, extra Roma tomato, and sour cream, Mexican crema, or homemade Chipotle Mayo.
9. 9. Refrigerate leftovers promptly. The turkey filling reheats very well for another meal.