Mexican · Dinner
Turkey in Green Sauce Tacos
Shredded turkey breast simmered in a tomatillo and roasted poblano sauce, spooned into warm corn tortillas with white onion and cilantro. The salsa verde carries garlic, serrano and cumin, giving the turkey a tangy, gently spicy backbone. Finished with lime and queso fresco for a bright, everyday taco plate.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
456Calories
44.8gProtein
16.1gFat
38.2gCarbs
6.6gSugar
7.8gFiber
801mgSodium
85mgChol
4.5gSat Fat
1240mgPotassium
205mgCalcium
3.8mgIron
0.6mcgVitamin B12
62mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Slice turkey breast thinly against the grain. Husk and rinse tomatillos, seed poblano, stem serrano, and mince garlic and cilantro. Chop onion.
2
Char
Place tomatillos, poblano, serrano and garlic on a dry skillet over medium-high heat; char 8–10 minutes, turning occasionally, until tomatillos blister and skin blackens.
3
Blitz
Transfer charred vegetables to a blender with chicken stock and cumin; blitz until smooth, sauce turns bright green.
4
Simmer
Heat oil in skillet over medium, add sliced turkey and 2 tbsp onion, sauté 4–5 minutes until opaque. Pour salsa verde over turkey; simmer over medium-low 12–15 minutes, stirring occasionally, until sauce thickens and turkey shreds easily; season with salt.
5
Plate
Warm tortillas 20–30 seconds per side on a dry skillet. Divide turkey and salsa between tortillas; scatter with remaining onion, cilantro and cotija. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g turkey breast
- 66 tomatillos
- 11 poblano pepper
- 22 serrano chili
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp white onion, plus 2 tbsp more for topping
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp salt, plus more to taste
- 44 corn tortillas (about 2.1 oz/60g)
- 2 tbsp2 tbsp cilantro, plus more for topping
- 2 tbsp30g cotija cheese
