Best Spicy Smoked Turkey Superfood Taco Recipes

SPICY TURKEY TACOS

Steps:

• Whisk together all seasoning ingredients in small bowl. Set aside.
• Brown meat in large skillet. Add seasoning mixture and 2/3 cup water; mix thoroughly.
• Bring to boil, then reduce to low heat. Cook 10 minutes, stirring occasionally.
• Heat taco shells according to package instructions.
• Spoon meat into warmed taco shells.
• Top as desired.

SMOKED TURKEY TACOS

Steps:

• 1. Put the spinach into a pan and sauté them in a small amount of butter. Don't let the amount of spinach worry you....it looks like a ton, but like most greens it will have wilted down.
• 2. Shred the turkey and once the spinach as wilted add it to the pan, season with salt and pepper, when the turkey is hot and the spinach is wilted cover to keep warm.
• 3. TO MAKE THE CRANBERRY SAUCY RELISH:
• 4. Mix the cranberry sauce, red onion, jalapeño pepper and the bourbon, mix thoroughly.
• 5. Cover and refrigerate for 1 hour.
• 6. THE GARNISHES:
• 7. Finely chop the green onions. Grate both of the cheeses and combine.
• 8. TO ASSEMBLE:
• 9. Spread some of the cranberry mixture on the bottom of the shells.
• 10. Then add the hot turkey, spinach mixture.
• 11. Then the cheese!
• 12. Top with the green onions and enjoy!

SPICY GROUND TURKEY TACOS

Steps:

• In a non stick pan add the turkey and onions, cook over medium heat until the turkey has browned and onions are translucent, drain. Add spices and stir to mix.
• To serve, place 1/4 cup of the turkey in each tortilla. Top with 1 tablespoon cheese, 1/4 of the tomatoes, 1/2 cup lettuce, and 2 tablespoons salsa.
• Caloies 340, fat 13 gm, fiber 7gm.

SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.