© 2025 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
1/3 c chili powder
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp kosher salt
3 lbs BONELESS TURKEY BREAST ROAST, cut into chops
3 Bunches lettuce, shredded and chilled
3 Small red onions, sliced very thin
3 c cherry or grape tomatoes, halved
3/4 c corn, fresh or thawed if frozen
3/4 c fresh cilantro, chopped
3/4 c jalapeno peppers, seeded and sliced thin
3 c cooked black beans, rinsed and drained
3 c tortilla strips OR crushed corn chips
As needed salsa verde
As needed picante sauce
As needed Ranch-style dressing
Mix all ingredients together. Cover and reserve. Yields: 3/4 cup.
Coat turkey chops evenly with 9 tablespoons Mexican dust.
In large skillet coated with cooking spray, sear turkey chops, 4 minutes on each side, until no longer pink in center. Slice into strips and set aside.
Combine lettuce, onion, tomatoes, corn, cilantro, jalapenos and black beans
Add turkey and tortilla chips. Toss lightly.
Serve with salsa verde, picante sauce and Ranch-style dressing.