Jamaican Jerk Turkey Tacos
35Prep Time Minutes
35Total Time Minutes
10Number of Ingredients
1 can (10 oz each) 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 Pure Wesson® Canola Oil
8 white corn tortillas (6 inch), warmed
1/2 cup shredded red cabbage
Lime wedges, optional
|% Daily Value|
|Total Fat||16 g||25%|
|Saturated Fat||5 g||27%|
|Dietary Fiber||4 g||16%|
|Vitamin C||16 mg||27%|
|Vitamin A||520 iu||10%|
Combine drained tomatoes, pineapple, onion and cilantro in medium bowl; set aside. Stir together lime juice and sour cream in small bowl; set aside
Toss together turkey and jerk seasoning in medium bowl. Heat oil in large skillet over medium-high heat. Add turkey; cook 3 to 4 minutes or until hot, stirring occasionally.
Divide meat mixture evenly between warmed tortillas. Top with cabbage, tomato mixture and sour cream. Serve with lime wedges, if desired.
For a 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.
Shredded rotisserie chicken can be used in place of turkey.
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