1 cup each: tomato salsa, tomatillo pico de gallo, guajillo chile salsa,
1 cup Duro Blando cheese, crumbled
1 cup chopped cilantro
wedges of lime
Takes ,
serves 12.
Instructions
Prepare the corn tortillas: Stir masa harina and salt together in a medium-sized bowl. Add one cup of hot water and stir together to activate the flour. Add remaining water and knead the mixture together to form a dough. Cover with a dish towel and rest for one hour. Work bits of dough into the size and shape of golf balls. Place one ball onto a piece of parchment paper resting on the bottom of a tortilla press. Place a second piece of parchment paper on top of the ball. Close the press, pressing down slowly and firmly to create a tortilla about 6 to 7 inches in diameter. Transfer to a hot skillet on medium-high heat. Cook for about 2 minutes, turning halfway. Transfer cooked tortillas to a plate lined with a clean dish cloth and cover with towel until use. Repeat the process until all of the dough is used.
Roast the turkey breast: Bring the turkey breast to room temperature. Preheat oven to 425°F with the rack in the middle position. Rub turkey breast with a bit of extra virgin olive oil, salt and pepper. Place into oven and roast for an hour or until it reaches an internal temperature of 165°F. Remove from the oven and cool for 15 minutes before dicing the turkey into small, bite-sized pieces. Transfer to a large bowl.
Prepare taco seasoning: Place all of the ingredients for the seasoning mix into a bowl. Stir together and reserve until use.
Prepare taco filling: In a bowl, stir together scallion, red onion, jalapeño, garlic, tomatoes, cilantro and lime juice. Adjust to taste with salt. Stir this mixture in with the turkey and add a tablespoon of the seasoning mix. Taste and adjust seasoning, adding more salt if desired.
To serve: Lay tortillas out onto your work surface. Place a generous amount of taco filling into the centre of each. Add a drizzle of the salsas and sauce. Sprinkle with chopped cilantro and the crumbled cheese. Serve immediately with extra salsa, cilantro, cheese and lime wedges on the side.
Turkey Tacos Recipe
Ingredients
For the corn tortillas:
2 cups organic masa harina
1 teaspoon kosher salt
1½ cups hot water
For the taco seasoning:
1 tablespoon each: ancho chili powder, chipotle powder, chili powder, onion powder, cumin
1 cup each: tomato salsa, tomatillo pico de gallo, guajillo chile salsa,
1 cup Duro Blando cheese, crumbled
1 cup chopped cilantro
wedges of lime
Directions
Prepare the corn tortillas: Stir masa harina and salt together in a medium-sized bowl. Add one cup of hot water and stir together to activate the flour. Add remaining water and knead the mixture together to form a dough. Cover with a dish towel and rest for one hour. Work bits of dough into the size and shape of golf balls. Place one ball onto a piece of parchment paper resting on the bottom of a tortilla press. Place a second piece of parchment paper on top of the ball. Close the press, pressing down slowly and firmly to create a tortilla about 6 to 7 inches in diameter. Transfer to a hot skillet on medium-high heat. Cook for about 2 minutes, turning halfway. Transfer cooked tortillas to a plate lined with a clean dish cloth and cover with towel until use. Repeat the process until all of the dough is used.
Roast the turkey breast: Bring the turkey breast to room temperature. Preheat oven to 425°F with the rack in the middle position. Rub turkey breast with a bit of extra virgin olive oil, salt and pepper. Place into oven and roast for an hour or until it reaches an internal temperature of 165°F. Remove from the oven and cool for 15 minutes before dicing the turkey into small, bite-sized pieces. Transfer to a large bowl.
Prepare taco seasoning: Place all of the ingredients for the seasoning mix into a bowl. Stir together and reserve until use.
Prepare taco filling: In a bowl, stir together scallion, red onion, jalapeño, garlic, tomatoes, cilantro and lime juice. Adjust to taste with salt. Stir this mixture in with the turkey and add a tablespoon of the seasoning mix. Taste and adjust seasoning, adding more salt if desired.
To serve: Lay tortillas out onto your work surface. Place a generous amount of taco filling into the centre of each. Add a drizzle of the salsas and sauce. Sprinkle with chopped cilantro and the crumbled cheese. Serve immediately with extra salsa, cilantro, cheese and lime wedges on the side.
Turkey Tacos Recipe
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Homemade tortillas filled with roasted turkey, chopped veggies, cheese and salsa…
It’s a special edition of make-it-from-scratch! Let’s try this TURKEY TACOS RECIPE!
This TURKEY TACOS RECIPE is a great example of what happens when we take a food concept, break it down and build it back up with an eye to making it healthy and homemade. We spent a ton of time looking at the various components to this culinary classic, and now proudly present it for all to enjoy.
Before going through the various steps of preparation, a friendly reminder to BOOKMARK this page or, PIN it to one of your PINTEREST boards for future reference. This is one of those recipes you’ll want make again and again.
When you view our video and read this recipe, you’ll notice that almost everything presented, with the exception of the wicked salsa toppings we used, is homemade. If you’re in a jam for time, make these tacos using ready-made taco seasoning and packaged tortillas – we won’t tell.
Here we go then – our guide to making the ultimate TURKEY TACOS RECIPE!
TOOLS
The only special tool required to make these is a tortilla press. See our AMAZON link below to purchase. We bought a tortilla press for this story and found it both easy to operate and up to the task.
TORTILLAS
We’re sending a huge thank you and all our love to our friend Mireille from THE TORTILLA CHANNEL. Mireille kindly let us use her fabulous recipe for authentic corn tortillas, which calls for only three ingredients. IMPORTANT! It’s essential to use MASA HARINA. This is a specific type of cornflour. I had no trouble finding the organic version and have included it in the AMAZON links below!
Last three things about these tortillas: double the recipe if you’re serving a crowd. If you have kids in your midst, involve them in making them (fun!). Lastly… wait for it… the tortillas are 100% gluten-free – yay!
Here are a few additional things we learned:
TACO SEASONING
Having now prepared, tested and eaten many of these, we know that the spice blend contributes greatly to the taste sensation that this recipe delivers. As mentioned, you can purchase readymade, but we’ve listed instructions on our homemade version below.
The good news about the taco seasoning is that I’ve directed you to just add it to taste. The amount this taco seasoning recipe yields will leave you with more than enough. Tip: you can store the excess in an airtight container for future use. You can also use said seasoning to flavour our OVEN-BAKED NACHOS and our BEST BEEF CHILI.
ROASTED TURKEY
We specifically used turkey to change things up from the standard beef versions. It was an easy decision to use a roast turkey breast instead of sautéing ground turkey. Everyone knows roasting the breast produces a richer flavour profile.
VEGETABLE MIX
We made a conscious decision to amp up the flavour of the filling for our turkey tacos by including both yellow and heirloom tomatoes. We also like the addition of red onion, scallion, garlic, jalapeño, and cilantro. Balancing these flavours with salt and a generous squeeze of fresh lime juice is what knocks the recipe out of the park.
How about some more topping suggestions?
QUESO
Tracking down and selecting cheese for this recipe had us visiting a favourite cheese store. They suggested we use DURO BLANDO or COTIJA. Look for them in a favourite cheese store or, ask a pro for substitutions that might pair perfectly with the rest of the ingredients.
SALSAS
We ended up purchasing the salsas for our tacos from Manota’s Organics in St. Lawrence Market. Adding all three – tomatillo pico de gallo, tomato salsa and her extraordinary guajillo chile salsa – got my taste buds bouncing!
OMISSION
Sorry! We got so excited while shooting the story and so pumped to take that all-important first bite that we forgot to dice up the perfectly ripened avocado. Eagle-eyed readers may notice some sitting there in our ingredients photo – bummer! But things do happen for a reason. In this case, the omission is simply a reason to make the recipe again!
SERVICE
As you flip through the photos, you’ll see we’re giving you options to serve. You can set out all the fixings for this turkey taco recipe and allow friends and family to make their own. Maybe dress the tacos and lay them out flat as a grab-and-go option. How about folding them into the classic crescent shape and place onto a platter, perfect for a party? The choice is yours.
Looking for additional flavourful things to go with our TURKEY TACOS RECIPE? Start things off with this MARGARITA PUNCH and when you present the tacos, serve them with a side of our delicious grilled corn dish, ELOTE – Mexican Street Corn.
This TURKEY TACOS RECIPE is a fiesta in the making. Party on!
1 cup each: tomato salsa, tomatillo pico de gallo, guajillo chile salsa,
1 cup Duro Blando cheese, crumbled
1 cup chopped cilantro
wedges of lime
Directions
Prepare the corn tortillas: Stir masa harina and salt together in a medium-sized bowl. Add one cup of hot water and stir together to activate the flour. Add remaining water and knead the mixture together to form a dough. Cover with a dish towel and rest for one hour. Work bits of dough into the size and shape of golf balls. Place one ball onto a piece of parchment paper resting on the bottom of a tortilla press. Place a second piece of parchment paper on top of the ball. Close the press, pressing down slowly and firmly to create a tortilla about 6 to 7 inches in diameter. Transfer to a hot skillet on medium-high heat. Cook for about 2 minutes, turning halfway. Transfer cooked tortillas to a plate lined with a clean dish cloth and cover with towel until use. Repeat the process until all of the dough is used.
Roast the turkey breast: Bring the turkey breast to room temperature. Preheat oven to 425°F with the rack in the middle position. Rub turkey breast with a bit of extra virgin olive oil, salt and pepper. Place into oven and roast for an hour or until it reaches an internal temperature of 165°F. Remove from the oven and cool for 15 minutes before dicing the turkey into small, bite-sized pieces. Transfer to a large bowl.
Prepare taco seasoning: Place all of the ingredients for the seasoning mix into a bowl. Stir together and reserve until use.
Prepare taco filling: In a bowl, stir together scallion, red onion, jalapeño, garlic, tomatoes, cilantro and lime juice. Adjust to taste with salt. Stir this mixture in with the turkey and add a tablespoon of the seasoning mix. Taste and adjust seasoning, adding more salt if desired.
To serve: Lay tortillas out onto your work surface. Place a generous amount of taco filling into the centre of each. Add a drizzle of the salsas and sauce. Sprinkle with chopped cilantro and the crumbled cheese. Serve immediately with extra salsa, cilantro, cheese and lime wedges on the side.
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