Turkey season is just around the corner and many of us are already thinking about all the delicious ways we can prepare this wily bird. Deep fried turkey is a delicious and super popular method. But what if you're looking for something different this year? Something that's easy to make, healthy and bursting with flavor? Enter the turkey taco!
Turkey tacos are a great alternative to traditional turkey preparations and they're perfect for those who are looking for a lighter, healthier meal. Unlike beef or pork tacos, which can be high in fat and calories, turkey is lean and packed with protein…especially the wild variety! It's also incredibly versatile, making it easy to create a variety of tasty tacos that are sure to please even the pickiest eaters.
The key to making delicious turkey tacos is to season the meat well and pair it with fresh, flavorful toppings. In this recipe, we'll be doing something a little out of the norm and marinating the turkey breasts in some tequila and lime juice to keep the turkey extra moist with a huge punch of flavor. We'll also be adding some peppers for a little heat and then some shredded cheese and avocado to cool it down and pump up the yum factor.
Whether you're looking for a fun twist on traditional turkey dishes or just want a quick and healthy meal that the whole family will love, turkey tacos are the perfect choice. So, if you’re lucky enough to bag a gobbler or two this season, fire up the stove and get ready to enjoy a delicious and rewarding meal that's sure to become a new family favorite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6 people
- 1/2 cup tequila or mezcal
- 1/2 cup lime juice
- 1 to 1 1/2 pounds turkey breast
- 2 to 3 green chiles, poblanos, Anaheim, chilaca or green bell
- 2 tablespoons canola, sunflower or grapeseed oil
- 1/2 pound shredded Monterey jack cheese
- 1 or 2 avocados, sliced
- 1/4 cup chopped cilantro
- 3 tablespoons chopped green onions or scallions
- lime wedges to serve
- 12 to 20 corn tortillas
Cut the turkey breast into four or five pieces of about the same width and salt them well. Mix the tequila and lime juice and submerge the turkey breast in this. This can be done in a Ziploc bag. Refrigerate overnight, or at least 1 hour.
Roast all your peppers, seed and remove the stems and cut into strips or chop coarsely. This can be done a day or two ahead. If you are doing this ahead, toss the roasted chiles with some lime juice and salt and keep in the fridge.
Get a comal or skillet very hot over high heat. Get a tortilla warmer or some kitchen towels ready. Heat the tortillas for a minute or so on each side, until they char just a touch and puff up. Keep them warm in the tortilla warmer or in the towels.
When you are ready to make tacos, pat the turkey breast dry. Cut the marinated turkey into about 10 pieces of roughly equal size. Coat with the oil.
Sear the turkey pieces on the hot skillet for about 2 minutes per side. You want a nice sear, but without overcooking the meat. Set aside as they are finished.
When the turkey is ready, chop it into pieces you want to eat in a taco. Put it back in the skillet with the poblanos and the jack cheese. Toss for a minute or so to melt the cheese and mix well. Serve immediately in the tortillas with the toppings.
NOTE: This recipe doesn't include the brining time, if you are brining the turkey breast.
Keys to Success
Use high heat and a high smoke point oil like canola to get a great sear on the turkey, then let it rest on a cutting board for a few minutes to fully cook through. Then chop small.
If you don't want to roast your own peppers, you can use canned ones.
Corn tortillas or flour tortillas work well. Either way, make sure they are warm and soft.