Baja Style Turkey Tacos

Serves: 12


  • To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.
  • To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165 degrees, as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.
  • Fill each tortilla with turkey mixture. Top with slaw, jalapenos and sour cream, if desired. Serve with lime wedges, if desired.


20  oz Jennie-O Lean Ground Turkey (2051, 000314, or 205320)
2  oz Cider vinegar
2  T. Olive oil
2  t. Honey
1/4  t. Cayenne pepper
1  Cup Shredded purple cabbage
4  oz Shredded jicama
1  1.35 oz Package Fajita seasoning
1  Cup Low-sodium chicken broth
1  t. Freshly ground black pepper
2  oz Brown sugar
2  Each Bay leaves
12  Each Soft taco-size tortillas, warm
2  Each Jalapenos, diced
  Sour cream, if desired
  Lime wedges, if desired

Product used in this recipe can be found in the product section below

Ground Turkey
Ground turkey is high on versatility and low in fat - making it ideal for schools and healthcare. Jennie-O's ground turkey is available in a variety of sizes, is convenient to use and seasoned to fit the needs of most operators.