I love the recipe from 100 Days Of Real Food for the Pork Carnitas Tacos with Tomatillo Salsa. I planned to make that for dinner tonight but when I was at Trader Joe’s this week they did not have the pork shoulder that the recipe called for. I decided to try making a variation of the recipe that used turkey breasts instead. The flavor was great but I did overcook them a little too much.
I find it humorous that the boys at their taco fillings actually assembled as tacos using whole wheat tortillas for the first time now that I can no longer eat them! But, I was pleased that everyone seemed to eat the meal well!
Along with the turkey meat, I sautéed an orange bell pepper in coconut oil and served the whole lot on some kale with avocado, tomatillo salsa, and fresh cherry tomatoes.
Shredded Turkey Tacos
2 lbs. turkey breasts
3 tsp. oregano
2 tsp. black pepper
1 tsp. salt
2 tsp. cumin
1 1/2 tsp. fresh minced garlic
1/2-1 c. chicken broth
orange bell pepper
In a small bowl, combine oregano, pepper, salt, and cumin. Rub on the outside of the turkey breasts. Place in a slow cooker. Chop the onion in large chunks and place onions and garlic on top of turkey breasts.
Cook in slow cooker on high for about 2-3 hours, checking occasionally. Add the chicken broth as cooking if the turkey seems to be getting too dry. When fully cooked through, shred the turkey using two forks and serve with whatever topping you prefer.
Husband Rating: 8 out of 10
Food for Thought: I had a ton of turkey leftover. With that I put about half of it into a large freezer bag and am saving it for another meal. I plan to heat it up with a little additional chicken broth for moisture.