Turkey Carnitas Tacos

Turkey Carnitas Tacos

2 tacos

Serving Size

School Food Rocks

This recipe was developed and approved by Joe Urban

Ingredients Show More


50 Portions

100 Portions

Turkey Thigh Roast

50 Portions 25 lbs.

100 Portions 50 lbs.

Tortilla, 6" Whole Wheat, 27g, La Canasta, 1506248, (2 tortillas, 1.75WG)

50 Portions 2 tortillas

100 Portions 4 tortillas

Pico de Gallo USDA Recipe for Schools

50 Portions 12 lbs., 8 oz.

100 Portions 24 lbs., 16 oz.

Directions Show More

  1. Cook Turkey Thigh Roast per package instructions.
  2. Remove Turkey Thigh Roast from oven, break up into bite size portions, transfer to ½ long shot gun pans, cover, and place in a hot holding cabinet.
  3. Place Tortillas in hot holding cabinet for 10 minutes prior to assembly.
  4. Build tacos on the serving line during service:

  1. Place 2 oz. of Turkey Thigh Roast on top of each tortilla.
  2. Place 1 oz of Pico de Gallo on top of each tortilla.
  3. Serve two Turkey Carnitas Tacos per order.

Nutrients per Serving Show More

Calories 183.128 kcal

Saturated Fat 2.272 g

Trans Fat 0 g

Total Fat 9.073 g

Cholesterol 61.453 mg

Calcium 32.596 mg

Total Dietary Fiber 0.909 g

Iron 1.413 mg

Sodium 551.191 mg

Potassium 109.732 mg

Sugars 5.061 g

Carbohydrate 7.853 g

Vitamin A 430.573 IU

Vitamin C 10.369 mg

Protein 18.515 g


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