Recipe by HowToBBQRight Transcribed by Us for You
An amazing recipe that is packed with flavor and the cooking process is pretty simple, a recipe that you’ll surely love and will get a second bite.
You Will Need
- 1 Bone-in Turkey Breast
- Canola Oil
- Mexican Style Seasoning
- Fire Roasted Chipotle Sauce (recipe below)
- Jalapeño Lime Slaw Recipe (recipe below)
- Cotija Cheese
- Pickled Red Onion
- Dried Japeño
- Valentina Hot Sauce
Fire Roasted Chipotle Sauce
- 1 Tablespoon Olive Oil
- 1 Medium Yellow Onion (diced)
- 6 Cloves Garlic (chopped)
- 4 Chipotle Peppers in Adobo Sauce (diced)
- 2 Cans of Diced Fire Roasted Tomatoes (14oz)
- 14oz Chicken Broth
- 2 Tablespoon Ground Oregano
- 2 Tablespoon Ground Cumin
- 1 tablespoon Salt
Put olive oil in a heated pan, saute onion, garlic, cumin, oregano and chipotle peppers, let it for few minutes then add fire roasted tomatoes, chicken broth and pinch of salt to balance taste. Let it simmer down. Once cooked, put it in a food processor and process it until smooth.
Jalapeño Lime Slaw Recipe
- 1/2 head cabbage finely shredded
- 1/4 cup cilantro finely chopped
- 1/4 cup green onion chopped
- 1 jalapeño diced
- 1/4 cup mayonnaise
- 1 Tablespoon Red wine vinegar
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon vegetable oil
- Juice from 1/2 lime
- Zest of 1 lime
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
Combine the cabbage, cilantro, jalapeño, and green onion in a large bowl. In a separate bowl add the mayo, mustard, vinegar, oil, and tensing ingredients. Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
First, remove excess moisture from Turkey using paper towel. Then spray turkey with canola oil and season with Mexican style seasoning.
Prepare smoker for indirect cooking at 225 degrees. Place the turkey breast on the smoker and cook for 1 hour. Increase the temperature to 300 degrees and continue to cook until internal temperature reaches 165 on a probe thermometer. Once done, let the turkey rest to cool down.
Shred the turkey breast into a cast iron pot. then add the sauce right to the turkey and mix to make sure the turkey is fully covered with the sauce. Heat it to the smoker with a 250 degrees to let the flavor mix with the turkey for about half hour.
Wrap tortilla shells in aluminum foil and place on the smoker along side the turkey during the last 5 minutes.
Lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime slaw, cotija cheese, pickled red onion, dried jalapeño and drizzle with Valentina hot sauce.
Now, have a taste of this flavorful smoked turkey street taco.