- 2 tbsp fajita spice mix
- 2 cloves garlic, roughly chopped
- 1 tbsp olive oil
- 1 small red onion, roughly chopped
- 400g plum tomatoes, drained
- 1.2kg turkey mince
For the pineapple salsa:
- Half a lime
- 1 red chilli, deseeded and finely chopped
- Half a medium red onion, roughly chopped
- 1 avocado, halved, stoned and roughly chopped
- 10g fresh mint, chopped
- 150g pineapple, roughly chopped
For the tortillas:
- 60ml olive oil
- 200g plain flour, plus extra for dusting
- 1 tsp sea salt
- 150g self-raising flour
- Creme fraiche
- 300g mango chutney
- Heat the oil in a heavy-based pan (preferably cast iron) over a medium heat and sauté the onion for 2 minutes then add in garlic and spice mix, cook for a further 2 minutes.
- Add the turkey mince and fry for 5 minutes until the meat has changed colour. Add the drained tomatoes, allow to cook for another 10 minutes to reduce and thicken the sauce.
- While the turkey is cooking, make the tortillas. In a large bowl, combine the flours, baking powder, salt and olive oil and give everything a whisk. Add 175ml warm water from the kettle then mix together with a fork until a dough starts to form. Turn out onto a floured surface and knead for about 5 minutes, until a soft dough ball forms. Wrap in cling film and rest on a warm counter for 30 minutes.
- Divide the dough into 16 equal portions and shape into small balls. Roll out into 7cm rounds using a sprinkle of flour to stop things from sticking. Heat a heavy-based cast iron pan over a medium heat, then add the tortillas and cook for 1 to 2 minutes per side. Set aside.
- To make the salsa, put all the ingredients in a bowl with a good pinch of salt and pepper and mix to combine.
- To serve, top each tortilla with turkey mince, salsa and a dollop of crème fraîche and mango chutney.
Recipe courtesy of SuperValu.
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Store-bought tortillas are a great substitute if you don’t fancy making your own.