Jerk Turkey Street Tacos

SERVING SIZE 2 tacos

Jerk Turkey Street Tacos

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Turkey Thigh Roast

50 Portions 11 lbs. 4 oz.

100 Portions 22 lbs. 8 oz.

Cabbage, raw

50 Portions 2 lbs. 8 oz.

100 Portions 5 lbs.

Carrots, raw

50 Portions 10 oz.

100 Portions 1 lb. 4 oz.

Pineapple, canned, tidbits, solids and liquid

50 Portions 5 lbs. 3 oz.

100 Portions 10 lbs. 6 oz.

Yogurt, Greek, plain, nonfat

50 Portions 3 ⅛ cups

100 Portions 1 qt. 2 ¼ cups

Garlic powder

50 Portions 1 tbsp. 1 tsp.

100 Portions 2 tbsp. 2 tsp.

Onion powder

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 tsp.

Thyme leaves, dried

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 tsp.

Parsley, dried

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 tsp.

Allspice, ground

50 Portions 1 ¼ tsp.

100 Portions 2 ½ tsp.

Nutmeg, ground

50 Portions ½ tsp.

100 Portions 1 tsp.

Cinnamon, ground

50 Portions ¼ tsp.

100 Portions ½ tsp.

Tortilla, whole wheat, 6

50 Portions 100 (at least 28 g ea.)

100 Portions 200 (at least 28 g ea.)

Directions SHOW MORE

To prepare the tacos:

1. Remove the turkey from the box and place it in a cooler at least 2 days prior to service to fully thaw.

2. Combine the cabbage, carrots, pineapple and Greek yogurt. Save the drained pineapple juice, and hold the pineapple coleslaw cold for service.

3. Combine the garlic powder, onion powder, thyme, parsley, allspice, nutmeg and cinnamon. Reserve the jerk seasoning for use.

4. Preheat an oven to 350⁰F.

5. Remove the turkey from the packaging and reserve the liquid. Manually separate the roast into large natural pieces, divide them evenly and place each half onto a 2" steam table pan.

6. Sprinkle the meat evenly with the jerk seasoning. Add the reserved au jus to the pans and heat the turkey, covered, for 60–75 minutes or until it reaches 165⁰F. Add the reserved pineapple juice to moisten the turkey.

7. Serve 1 oz. of turkey per taco and top each with ¼ cup of pineapple coleslaw. A portion includes 2 street tacos per meal to provide 2 oz. eq. of m/ma, 2 oz. eq. of grain, ⅜ cup of vegetable and ⅛ cup of fruit.

CCP: Heat the poultry to an internal temperature of 165⁰F. Hold hot food at or above 135⁰F. Keep all cold ingredients at or below 41⁰F.

Nutrients per Serving SHOW MORE

Calories 355.5 kcal

Total Fat 11.8 g

Total Dietary Fiber 0 g

Vitamin C 4.7 mg

Saturated Fat 3.8 g

Trans Fat 0 g

Protein 23.5 g

Iron 7.7 mg

Sodium 984.4 mg

Cholesterol 56 mg

Vitamin A 989.7 IU

Sugars 4.4 g

Carbohydrate 40 g

Calcium 181.5 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain 2 oz. eq.

Fruit ⅛ cup

Vegetable ⅜ cup

Milk

Serve with confidence.®

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