0 from 33 votes
Turkey Breast Tacos
These are turkey breast tacos. If you want to make tacos with turkey legs, try my recipe for Turkey Yucatan. If you don't know how to roast peppers, here is a tutorial.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 people
Calories: 627 kcal
Course:
Main Course , Snacks
Cuisine:
Mexican
Ingredients
MARINADE
- 1/2 cup tequila or mezcal
- 1/2 cup lime juice
- salt
- 1 to 1 1/2 pounds turkey breast
TACOS
- 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
Instructions
- 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. I do this 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.
Cup of Yum
Notes
- NOTE: This recipe doesn't include the brining time, if you are brining the turkey breast.
- 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.
- I prefer corn tortillas here, but flour tortillas work well, too. You won't need as many. Either way, make sure they are warm and soft.
Nutrition Information
Calories
627kcal
(31%)
Carbohydrates
35g
(12%)
Protein
39g
(78%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
518mg
(22%)
Potassium
925mg
(26%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
546IU
(11%)
Vitamin C
19mg
(21%)
Calcium
357mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 627
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 35g | 12% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 518mg | 22% |
| Potassium | 925mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 19mg | 21% |
| Calcium | 357mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.