Turkey Breakfast Tacos

Turkey Breakfast Tacos

3 tacos

Serving Size

50 mins.

Total Time

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

Directions

  1. 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. 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. 3. Serve.

Ingredients

Turkey Taco Filling

Yield: Filling for 9 tacos

1 lb.

2 oz.

Corn oil

4 clove(s)

Garlic, minced

1 cup(s)

Green onion, diced ¼-inch thick

½ cup(s)

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(s)

Enchilada sauce

1 tbsp.

Ancho chili puree

¼ cup(s)

Raisins

½ cup(s)

Jack cheese, shredded

Directions

  1. 1. In a heavy-duty sauté pan, heat the oil.
  2. 2. Add the garlic and sauté for 30 seconds. Add the onions and sauté for 2 minutes.
  3. 3. Add the jalapeño, pasilla chili powder, cumin, oregano, allspice, black pepper and salt. Stir and blend well.
  4. 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. 5. Remove the pan from the heat and add the raisins and shredded cheese. Blend well.
  6. 6. Serve.
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