Mexican · Dinner
Shredded Turkey Tacos
Shredded turkey thigh simmered in a chile-tomato braise with cumin and oregano, tucked into warm corn tortillas and topped with white onion, cilantro and a squeeze of lime. Built on a quick weeknight braise rather than a long stew, finished with cotija and a smear of crema for tang.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
478Calories
47.2gProtein
18.9gFat
33.6gCarbs
4.8gSugar
5.4gFiber
812mgSodium
179mgChol
5.1gSat Fat
890mgPotassium
190mgCalcium
3.6mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Trim turkey thigh of excess fat, pat dry, then dice half the onion and mince garlic separately.
2
Sauté diced onion and garlic in olive oil over medium heat for 3 minutes until soft and translucent.
3
Bloom chipotle in adobo, cumin and oregano in the saucepan over medium heat for 1 minute until fragrant and darkened.
4
Add turkey thigh, crushed tomato and chicken stock; cover and simmer over medium-low heat for 25 minutes until fork-tender.
5
Shred turkey onto a cutting board with two forks, return to saucepan and simmer uncovered for 3 minutes until sauce clings to meat.
6
Warm corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and lightly charred.
7
Divide shredded turkey among warm tortillas, scatter remaining diced onion, cilantro and cotija cheese on top.
8
Plate
Arrange tacos on a plate with lime wedge alongside and season with salt to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g turkey thigh, boneless and skinless
- 66 corn tortillas (12-inch)
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 11 white onion
- 4 tbsp4 tbsp canned crushed tomato
- 1/2 cup120ml chicken stock
- 1 tbsp1 tbsp olive oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp cotija cheese
- 22 lime wedge
- salt, to taste
