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In blender, combine sour cream and chipotle pepper in adobo
sauce. Blend until combined. Set aside.
In large skillet, cook turkey as specified on the package. Always
cook to well-done, 165°F. as measured by a meat thermometer.
Add taco seasoning mix and water. Cook until water is
evaporated, stirring occasionally.
To make the pico de gallo, combine tomatoes, onion, cilantro,
jalapeño, lime juice, salt and freshly ground pepper, if desired.
Spread each taco shell with sour cream mixture. Fill tacos with
lettuce, turkey, pico de gallo and cheese
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