© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp canola oil
1 Medium onion, finely chopped
1 Clove garlic, crushed
1 Fresh green chile, cored, seeded and finely chopped
1-1/4 lbs TURKEY TENDERLOINS, cut into 1/2-inch strips
As needed salt and freshly ground black pepper
1 tbsp fresh cilantro, chopped
6 taco shells
1/4 Head iceberg lettuce, finely shredded
3 Medium tomatoes, finely chopped
1 c shredded pepper jack cheese
2/3 c sour cream
Heat oil in large, heavy skillet over medium heat. Add onion, garlic and chile and cook, stirring occasionally for 5 minutes or until vegetables are soft.
Stir in turkey. Season with salt and pepper to taste. Sauté until the internal temperature reaches 165 degrees F.
Stir in cilantro. Cover and keep mixture warm.
Warm taco shells. Spoon turkey mixture into shells.
Top with lettuce, tomatoes, cheese and sour cream.