© 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 turkey tenderloins (about 20 oz)
Veggie Slaw
2 c coleslaw mix
1 tbsp chopped sweet white onion
1 tbsp chopped green pepper
1 tbsp chopped red pepper
½ stalk chopped celery
1 chopped radish
½ c milk
½ c salad dressing
1 tbsp white vinegar
1 tbsp sugar
Black pepper and salt
*If desired add a finely minced jalapeno
Fried Taco Shells
Vegetable oil for frying,
Flour tortillas Ten
10 oz jarred Mango Salsa of your preference
Place turkey tenderloins in a skillet with a lid. Cover with water and simmer over medium heat. Cover with the lid and cook until turkey is no longer pink, 10 to 12 minutes and reaches 165 degrees. Remove from the pan and place on a cutting board to cool for 10 – 15 minutes. Shred with 2 forks and place back in the skillet. Season with your favorite taco seasoning mix. Heat until warm.
For veggie slaw, mix together all ingredients. Cover and allow to chill. Best when used within one day.
For fried taco shells, heat about 1 inch of oil in a heavy skillet with tall sides over medium to medium-high heat for 10-15 minutes until it reaches 365 degrees F. Fry one tortilla at a time in the oil. Place tortilla flat on the oil and fry for about 15 seconds. Flip tortilla over and using tongs squeeze the sides together to form a taco. Hold in the oil for another 15 seconds until lightly brown and crisp. Set on a paper towel to absorb excess oil. Sprinkle with salt. Eat right away when they are crispy, if not they can become chewy. Repeat 10 times.
Assemble each fried taco shell by layering 1/3 cup turkey, 1/4 veggie slaw and 1/8 cup mango salsa.