Turkey Breakfast Tacos
Turkey Breakfast Tacos

Turkey Breakfast Tacos

  • SERVING SIZE3 tacos
  • TOTAL TIME 50 mins.

Ingredients

 

TURKEY BREAKFAST TACOS

3 ea.

Flour tortilla, 6 inches wide

4 ½ oz.

Turkey Taco Filling

2 ea.

Eggs, scrambled

3 tbsp.

Roasted tomato salsa

3 tsp.

Green onion, chopped

3 tsp.

Jack cheese, shredded

 

TURKEY TACO FILLING

Yield: Filling for 9 tacos 

2 oz.

Corn oil

4 cloves

Garlic, minced

1 cup

Green onion, diced ¼-inch thick

½ cup

Onion, diced ¼-inch thick

1 ea.

Jalapeño, seeds and stems removed, diced

1 tbsp.

Pasilla chili powder

2 tsp.

Cumin seed, toasted, ground

1 tsp.

Oregano

Allspice, a dash

¼ tsp.

Black pepper

1 tsp.

Salt

1 cup

Enchilada sauce

1 tbsp.

Ancho chili puree

¼ cup

Raisins

½ cup

Jack cheese, shredded

Directions

 

TO PREPARE THE TURKEY BREAKFAST TACOS:

1. On a griddle or a sauté pan over medium-high heat, heat the tortillas on both sides for 5–10 seconds per side.

2. Place each warm tortilla on a plate and fill with 1 ½ ounces (2 tablespoons) of taco filling, 3 tablespoons of scrambled eggs, 1 tablespoon of roasted tomato salsa, 1 teaspoon of chopped green onions and 1 teaspoon of shredded jack cheese.

3. Serve.

 

TO PREPARE THE TURKEY TACO FILLING:

1. In a heavy-duty sauté pan, heat the oil.

2. Add the garlic and sauté for 30 seconds. Add the onions and sauté for 2 minutes.

3. Add the jalapeño, pasilla chili powder, cumin, oregano, allspice, black pepper and salt. Stir and blend well.

4. Add the enchilada sauce, ancho chili puree and turkey thigh roast. Simmer for 5–10 minutes (the filling must be moist but not saucy).

5. Remove the pan from the heat and add the raisins and shredded cheese. Blend well.

6. Serve.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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