Smoky Ground Turkey Street Tacos with Charred Corn Salsa and Lime Crema

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smoky Ground Turkey Taco Filling

1. Finely dice the white onion and mince the 4 garlic cloves; mince the 2 chipotle chiles and measure 1 teaspoon of the adobo sauce. 6 min
2. Measure out 1½ teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper and combine in a small bowl. 2 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering, then add the diced onion and cook, stirring frequently, for 4 minutes until softened and lightly golden. 4 min
4. Timing-sensitive step. Add the minced garlic, chipotle chiles, and 1 teaspoon adobo sauce; stir constantly for 1 minute until fragrant.
5. Timing-sensitive step. Add the 1¼ pounds ground turkey and cook, breaking it up with a spoon, for 5–6 minutes until no pink remains. 6 min
6. Timing-sensitive step. Stir in the spice blend (or the taco seasoning packet) and 2 tablespoons tomato paste; cook 1 minute, stirring constantly, until the paste darkens slightly.
7. Pour in ⅓ cup low-sodium chicken broth, scrape up any browned bits, and simmer over medium for 3–4 minutes until the liquid is mostly absorbed and the filling is glossy. 4 min
8. Timing-sensitive step. Warm the 12 corn tortillas directly over a gas flame for 20–30 seconds per side, or in a dry skillet over medium-high until lightly charred and pliable. 5 min
9. Spoon the turkey filling into the warmed tortillas and top with finely diced white onion, roughly chopped cilantro, charred corn salsa, lime crema, and lime wedges on the side. 3 min

Charred Corn and Jalapeño Salsaside

1. Seed and finely dice the jalapeño and roma tomato; chop 2 tablespoons of fresh cilantro and squeeze 1½ tablespoons lime juice. 5 min
2. Timing-sensitive step. Heat ½ teaspoon neutral oil in a medium skillet over high heat until nearly smoking, then add the 1½ cups corn kernels in a single layer and cook undisturbed for 3 minutes until deeply charred on the bottom. 3 min
3. Stir the corn once and cook 1 minute more, then transfer to a bowl and let cool for 3 minutes. 4 min
4. Toss the charred corn with the diced jalapeño, roma tomato, cilantro, 1½ tablespoons lime juice, and ¼ teaspoon kosher salt until evenly combined. 2 min

Lime Cremasauce

1. Zest the lime to get ½ teaspoon zest, then squeeze 1 tablespoon of juice. 3 min
2. Whisk together ½ cup sour cream, 1 tablespoon lime juice, ½ teaspoon lime zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon garlic powder until smooth. 2 min
3. Refrigerate the crema until ready to serve, or drizzle directly over assembled tacos. 5 min