Best Turkey Mole Tacos Recipes

SLOW-COOKER TURKEY MOLE TACOS

Slow-Cooker Turkey Mole Tacos image

Provided by Food Network Kitchen

Time 8h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 15-ounce can no-salt-added diced tomatoes, drained
2 large carrots, cut into 1/2-inch pieces
1 green bell pepper, finely chopped
1/4 cup roughly chopped fresh cilantro, plus more for topping
4 scallions, chopped, plus more for topping
2 tablespoons peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon Chinese five-spice powder or ground cinnamon
1 skinless, bone-in turkey breast (about 2 1/2 pounds)
18 corn tortillas

Steps:

Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.

TURKEY MOLE TACOS

Turkey Mole Tacos image

In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I've also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. -Helen Glazier, Seattle

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/4 pounds lean ground turkey
1 celery rib, chopped
4 green onions, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
2 ounces 53% cacao dark baking chocolate, chopped
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup lightly salted mixed nuts, coarsely chopped
12 corn tortillas (6 inches), warmed

Steps:

In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 369 calories, Fat 15g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 612mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

TURKEY-MOLE TACOS

Turkey-Mole Tacos image

Enjoy these turkey-mole tacos made using Progresso® chicken broth and Old El Paso® shells - a wonderful Mexican dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

1/3 cup mole
1 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 cups shredded leftover turkey or deli rotisserie chicken
1 box (7.4 oz) Old El Paso™ hard and soft taco shells (6 hard taco shells and 6 tortillas)
2 tablespoons sesame seed

Steps:

In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 1 g, TransFat 1 g