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RECIPE
29 INGREDIENTS15 STEPS3HR 30MIN

Smoked Turkey Tacos

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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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The cooking process is pretty simple for these Smoked Turkey Tacos, but they turn out delicious! Get your smoker fired up and try out this amazing recipe. Use a meat thermometer for best results.
3HR 30MIN
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Smoked Turkey Tacos

1
1/4 cup
Mexican Seasoning
to taste
Canola Oil Spray
1 Tbsp
1
Medium  Yellow Onion , sliced
6 cloves
Garlic , minced
1 can
(28 oz)
Fire Roasted Diced Tomatoes
14 fl oz
Chicken Broth
2 Tbsp
Ground Oregano
1 Tbsp
1/2 Tbsp
Ground Cumin
to taste
Cotija Cheese

Jalapeño Lime Slaw

1/2 head
Green Cabbage , shredded
1/4 cup
Fresh Cilantro , finely chopped
1/4 cup
Scallions , chopped
1/4 cup
Mayonnaise
1 Tbsp
Red Wine Vinegar
1 Tbsp
Yellow Mustard
1 Tbsp
Vegetable Oil
1
Lime , zested, juiced
juice from half
1 tsp
1/2 tsp
Ground Oregano
1/2 tsp
Ground Cumin

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Nutrition Per Serving

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CALORIES
644
FAT
18.8 g
PROTEIN
94.5 g
CARBS
19.7 g

Cooking Instructions

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Step 1
Remove excess moisture from Turkey Breast (1) by patting it with a paper towel. Spray skin with Canola Oil Spray (to taste) and rub all over with Mexican Seasoning (1/4 cup).
Step 2
Prepare smoker for indirect cooking at 225 degrees F (107 degrees C). I used pecan pellets in the Traeger but use your favorite wood for smoke flavor.
Step 3
Place the turkey breast on the smoker and cook for 1 hour, low and slow.
Step 4
Increase the temperature to 300 degrees F (150 degrees C), and continue to cook until internal temperature reaches 165 degrees F (75 degrees C) on a meat thermometer.
Step 5
Loosely cover the turkey with aluminum foil and rest at room temperature.
Step 6
While turkey is resting, combine the Green Cabbage (1/2 head), Fresh Cilantro (1/4 cup), Jalapeño Pepper (1), and Scallion (1/4 cup) in a large bowl.
Step 7
In a separate bowl, add the Mayonnaise (1/4 cup), Yellow Mustard (1 tablespoon), Red Wine Vinegar (1 tablespoon), Vegetable Oil (1 tablespoon), zest and juice Lime (1), Granulated Sugar (2 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Ground Cumin (1/2 teaspoon), and Ground Oregano (1/2 teaspoon). Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
Step 8
In a large pot over medium heat, add Olive Oil (1 tablespoon) and Yellow Onion (1). Cook for 2-3 minutes or until onion softens.
Step 9
Add Garlic (6 clove) and continue to cook for 2-3 minutes.
Step 10
Add Ground Oregano (2 tablespoon), Ground Cumin (1/2 tablespoon), and Chipotle Peppers in Adobo Sauce (4). Cook for 3-4 minutes.
Step 11
Add Fire Roasted Diced Tomatoes (1 can), Chicken Broth (14 fluid ounce), and Salt (1 tablespoon). Bring the sauce to a simmer and reduce for 5-7 minutes.
Step 12
Pour the sauce into a food processor and blend until smooth.
Step 13
Shred the turkey breast into a cast iron pot, add the sauce, and toss gently to cover.
Step 14
Place the cast iron pot on the smoker uncovered for 30 minutes. Wrap Flour Tortilla (to taste) in aluminum foil and place on the smoker alongside the turkey during the last 5 minutes to warm up.
Step 15
For serving, lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime Slaw, Cotija Cheese (to taste), Pickled Red Onions (to taste), or any of your favorite taco toppings.

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Nutrition Per Serving
Calories
644
% Daily Value*
Fat
18.8 g
24%
Saturated Fat
5.2 g
26%
Trans Fat
0.1 g
--
Cholesterol
246.9 mg
82%
Carbohydrates
19.7 g
7%
Fiber
5.9 g
21%
Sugars
9.8 g
--
Protein
94.5 g
189%
Sodium
2891.5 mg
126%
Vitamin D
0.9 µg
4%
Calcium
183.7 mg
14%
Iron
4.2 mg
23%
Potassium
937.2 mg
20%
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