Recipe: Tasty Tomatillo Braised Turkey Tacos

Recipe: Tasty Tomatillo Braised Turkey Tacos Delicious, fresh and tasty.

Tomatillo Braised Turkey Tacos. Increase the heat to medium-high and add the ground turkey. Season with the salt, Hearty Seasoning, and chili powder. Stir occasionally, allowing the turkey to brown slightly.

Stir occasionally, allowing the turkey to brown slightly.

Ground turkey taco bowls: Grab some brown rice or quinoa, add the ground turkey meat, and some canned black beans or corn.

Then add fresh veggies like chopped Romaine lettuce, tomatoes, red onion, and cilantro.

You can cook Tomatillo Braised Turkey Tacos using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tomatillo Braised Turkey Tacos

1. Prepare 5 lb of bone-in turkey breast.

2. You need 2 C of tomatillo salsa.

3. It’s 2 of yellow onions; large julienne.

4. Prepare 2 of carrots; peeled & cut thin on bias.

5. It’s 1 of jalapeño; halved & thick julienne.

6. Prepare 4 cloves of garlic; slivered.

7. Prepare 2 t of Mexican oregano.

8. You need 1/4 C of apple cider vinegar.

9. Prepare 2 t of cumin.

10. Prepare 1 t of ground coriander seed.

11. It’s 1 t of onion powder.

12. You need 1 t of garlic powder.

13. It’s 1 t of ground celery seed.

14. You need 1 of drizzle extra virgin olive oil.

15. It’s 1 t of paprika.

16. You need as needed of kosher salt & black pepper.

Top with cheese, avocado, and some extra green salsa.

Meanwhile, in a nonstick pan, heat oil on medium-high.

Drain and discard fat and transfer turkey mixture to slow cooker.

Return the turkey to the casserole, add the beer and water and bring to a boil.

Tomatillo Braised Turkey Tacos instructions

1. For avocado salsa, combine 1 diced avocado with the juice from 1 lime, and a large pinch of salt and chopped cilantro.

2. De-bone turkey breast. Remove skin..

3. In a small, deep casserole dish lay onions across the bottom. Place carrots, jalapeños, apple cider vinegar, garlic, and salsa atop. Mix together..

4. Lay turkey breasts on top. Drizzle olive oil over the turkey. Season..

5. Bake uncovered at 375° for approximately 60 minutes or until turkey is completely cooked throughout with no pink flesh with juices running clear..

6. Use forks to shred turkey..

7. Variations; Tomato salsa, fruit salsa, chicken stock, turkey stock, vegetable stock, white wine, white wine vinegar, red onion, apple cider, smoked paprika, salsa verde, ranchero salsa, tequila, beer, thyme, ground jalapeño powder, white pepper, orange zest, shallots, habanero, bacon, oregano, zucchini, yellow squash, scallions, chives, cayenne, crushed pepper flakes, parsely, apple, arugula, spinach, corn, cotija, guacamole, poblano, serrano, ancho chile powder, queso fresco, chihuahua, white vinegar, champagne vinegar, rice, rice vinegar, black beans, white beans, chickpeas, coconut milk, lemon, sweet potatoes, pumpkin.

Add the tomatillos, onion, garlic, poblano and cilantro.

Cook until the tomatillos brown and begin to release juices.

Tacos: Line the shells into a baking dish.

Divide the cooked rice onto the bottoms of each shell.

Add the shredded pork on top of the rice.