Jamaican Jerk Turkey Tacos

Caribbean flavors of jerk seasoning, pineapple, lime and spicy tomatoes kick up your leftover turkey to make delicious tacos.

Impress your family with spicy jerk turkey tacos! A classic jerk rub seasoning is added to shredded turkey and served in a warm corn tortilla. Top each taco with a sweet and spicy zesty tomato pineapple salsa, red cabbage and a lime sour cream drizzle. Leftover turkey never tasted so good!

Jamaican Jerk Turkey Tacos

Chef’s tip: Shred your leftover turkey and place 2 cups of shredded turkey in freezer bags. This way the turkey is already pre-portioned and ready for any recipe you need. The turkey will last for several months in the freezer.

For homemade jerk seasoning, stir together 1 1/2 teaspoons garlic powder, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon allspice, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/4 teaspoon nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe.

Ingredients

  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 3 cups shredded cooked turkey
  • 2 tablespoons jerk seasoning
  • 1 tablespoon canola oil
  • 8 (6 inch) white corn tortillas, warmed
  • 1/2 cup shredded red cabbage
  • Lime wedges (optional)

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Instructions

  1. Combine drained tomatoes, pineapple, onion and cilantro in medium bowl; set aside. Stir together lime juice and sour cream in small bowl; set aside.
  2. Toss together turkey and jerk seasoning in medium bowl.
  3. Heat oil in large skillet over medium-high heat. Add turkey; cook 3 for to 4 minutes or until hot, stirring occasionally.
  4. Divide meat mixture evenly between warmed tortillas. Top with cabbage, tomato mixture and sour cream. Serve with lime wedges, if desired.

Yield: 6 tacos

Nutrition Information: 412 calories, 28g Carbs

Recipe and photo used with permission from: Conagra Brands, Inc.

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