Last Updated on September 17, 2023
These turkey tacos with harissa relish are as fun to look at as they are delicious. They’re served with preserved lemon hummus and easy za’tar pickled carrots to really level this meal up.
Ingredients
Harissa Salsa
- 2 roasted red peppers(store-bought or homemade), chopped finely
- 1/2 cup cherry tomatoes, finely chopped
- 2 Persian cucumbers, finely chopped
- 1 small shallot, minced
- 4 cloves garlic, minced
- 1 Calabrian chilis (optional),finely chopped
- 1 tsp smoked paprika
- 1/2 tsp teaspoon salt
Preserved Lemon Hummus
- 1 15 oz can chickpeas, drained andrinsed
- 1/2 of a whole preserved lemon, quartered
- 3 cloves garlic
- zest of ½ a lemon
- juice of ½ a lemon
- 1/2 tsp tahini
- 1 tsp turmeric
- 1/2 cup olive oil
Za’atar Pickled Carrots
- 3-4 carrots, peeled/shaved or thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup boiling water
- 1 tsp coconut sugar
- 1/2 tsp salt
- 1 tbsp za’atar
Turkey Filling
- 2-3 tbsp avocado oil, or other oil with high heat oil
- 2 lb ButcherBox Ground Turkey
- 3 tbsp chili powder
- 1/2 cup water
- 1/2 tsp teaspoon salt
- 2 tbsp apple cider vinegar
- 1 tbsp coconut sugar
- tortilla, for serving
Instructions
Harissa Salsa
- Combine all ingredients together in a bowl and stir well. Set aside. *Optional make the day before to marinate.*
Preserved Lemon Hummus
- In a high-speed blender or food processor, blend together chickpeas, preserved lemon, garlic, lemon zest and juice, tahini, turmeric, and olive oil. Blend or process well until creamy.
- Add salt as needed, being mindful of the high salt content in the preserved lemon. Set aside.
Za’atar Pickled Carrots
- In a container or jar, combine all ingredients. Set aside for at least 30 minutes. *Optional make the day before and refrigerate overnight to pickle.*
Taco Filling
- Place a cast-iron or regular skillet over medium-high heat.
- Add avocado oil and allow oil to heat up. Then place ground turkey onto the pan, and begin to break it apart using a spatula. Cook for 5-10 minutes until the meat begins to brown.
- Add water, chili powder, coconut sugar, apple cider vinegar, and salt and cook until all of the liquid has been absorbed.
- Assemble tacos on tortillas of choice and garnish with lime, cilantro, greek yogurt, dill, and grilled veggies.
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Mackenzie Richmond is a plant-focused chef and a certified holistic nutritionist. She leads workshops, provides personalized meal plans and nutrition support, and creates content and recipes that approach food & health in an accessible way. Follow along with her on Instagram @mackenziereid.
