This post was sponsored by Butterball Canada.
I like to think that all my recipes are great, but this turkey taco recipe is next level. I really mean it. I think this turkey taco recipe is one of the best things I’ve ever made. It’s that good. I took the photos and my entire house – husband, kids, and nanny – were circling like vultures to get at the tacos. Once I was sure I got my shots, everyone moved in and crushed my entire set: tacos, turkey meat, sauce, garnishes, everything. It was spectacular.
Turkey is a favorite in our house. It’s easy to make, super-lean, and always delicious. It’s high in B vitamins, zinc, and selenium, which are essential for a healthy immune system (always a good thing in the winter)!
Butterball Easy Fresh products are a great pick for fresh turkey parts that go from fridge to stove to plate with minimum effort. The Easy Fresh vacuum sealed packaging keeps the turkey fresh much longer than ordinary supermarket packaging, so you can just open, cook, and enjoy.
And even though everyone ate every scrap of this recipe today, it can be doubled for batch cooking. The leftovers would be amazing.
Add this turkey taco recipe to your 2020 recipe rotation and watch it become your new fave, too.
A few notes about this recipe:
- I know cinnamon seems like a weird addition to a savoury dish, but trust me on this one, it’s not.
- Don’t skip the roasting step for the onions and garlic for the sauce. Roasting deepens the flavour of the aromatics and makes the cilantro sauce super delicious. I used my toaster oven for the roasting because the amount of ingredients in this step is so small.
- Feel free to double this recipe for batch cooking.
For more delicious recipes, cooking tips and the Easy Fresh store locator visit www.Butterball.ca!
- 1 Butterball Easy Fresh boneless skinless turkey breast, around 1-1.5lb, sliced into strips
- 1/2 small onion chopped
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/4 teaspoon ancho or chipotle chili powder chipotle is a lot hotter
- 1/4 teaspoon cumin
- Sprinkle of ground cinnamon
- 1/2 lime
- 6-8 corn tortillas
- 1 bunch cilantro washed, including stems
- 1/2 small onion cut into large pieces
- Juice of 1/2 lime
- 1 garlic clove
- 1/4 cup olive oil
- Jalapeño chopped, if desired
- Salt to taste
Preheat toaster oven or regular oven to 350° F.
Place onion and garlic on a small baking sheet and sprinkle with 1 tablespoon olive oil. Roast for 15 minutes at 350° F until slightly browned. Blend with remaining ingredients in an immersion blender or food processor until mostly smooth. Set aside.
In a large frying pan, heat olive oil and add onion, cook on medium-high heat until browned.
Add garlic and cook for another 1-2 minutes.
Add chilli powder, cumin, cinnamon, and ancho chilli powder to onions and garlic, tossing to coat.
Lay turkey strips in the pan, continuing to cook at medium-high heat, turning occasionally until both sides are browned and meat thermometer reads 165°C (74°F) .
Squirt the juice of 1/2 lime over the turkey in the pan and remove from heat. Serve the turkey with tortillas, sauce, and garnishes.