• Wash and dry produce. • Roughly chop cilantro.

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, stock concentrate, half the curry powder, 1 TBSP water, salt, and pepper (use all the curry powder and 2 TBSP water for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

• While turkey cooks, drain mango and pico de gallo. • In a small bowl, combine mango, pico de gallo, half the cilantro, a drizzle of olive oil, and a pinch of chili flakes (or more if you want an extra kick!). Taste and season with salt and pepper. • In a separate small bowl, combine yogurt and 1/4 tsp cumin (1/2 tsp for 4 servings). (Be sure to measure the cumin; we sent more.) Taste and season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with curried turkey. Top with mango salsa, spiced crema, and remaining cilantro. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.