Turkey Tacos Recipe

Try this delicious Rachael Ray recipe for Turkey Tacos! 

 

Makes 100 servings.

RECIPE

Turkey Taco Meat (Serving size: 4 oz)

  • 18 lbs ground turkey
  • 2 cups vegetable oil
  • 10 medium yellow onions, diced
  • 5 jalapenos, raw, chopped fine (optional)
  • 2 bunches cilantro, cleaned thoroughly and chopped
  • 2 #10 cans low sodium salsa (USDA)
  • 1/2 gallon low-fat, low sodium chicken stock
  • 1/4 cup cumin, ground
  • 1/4 cup chili powder
  • 2 teaspoons black pepper (to taste)
  • 200 soft or hard taco shells (whole grain)

Toppings

  • 6.25 lbs reduced fat, shredded cheddar cheese
  • 7 lbs lettuce, shredded
  • 2 #10 cans reduced sodium salsa
  1. Heat a steam kettle or tilt skillet to medium high. Brown turkey, drain fat and remove from kettle.
  2. Close drain and add oil.
  3. Cook onion, jalapeno and half the cilantro until onions are soft and clear (approx. 5 minutes).
  4. Add cooked turkey meat and mix well.
  5. Add salsa, chicken stock and spices. Cook until liquid is reduced by half about 15 minutes.
  6. Place in 2 inch deep pans and top with remaining cilantro.

 

Mexican Brown Rice (Serving size: 1/4 cup)

  • 5 lbs brown rice medium grain
  • 1 #10 can low sodium salsa (USDA)
  • 3 bunches cilantro, cleaned thoroughly
  • 5 limes
  1. Prepare rice according to package.
  2. Gently mix in salsa after rice is cooked making sure not to smash it all up.
  3. Garnish each pan with chopped cilantro and lime slices.

 

Black Bean and Roasted Corn Salad (Serving size: 1/2 cup)

  • 2 cans low sodium black beans, drained
  • 2.5 cans low sodium corn, drained
  • 4 medium red onions
  • 3 medium red peppers
  • 3 medium green peppers
  • 2 bunches cilantro, cleaned thoroughly
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  1. Drain and rinse black beans and corn.
  2. Roast corn in oven at 350 degrees until corn colors slightly.
  3. Peel onions and wash and cut red/green peppers in half, removing seeds and ribs.
  4. Put peppers, onions and cilantro through buffalo chopper or food processor.
  5. Mix with corn, beans, lemon juice and oil.
  6. Refrigerate overnight.

 

Rachael Ray's Yum-o! Ranch Sauce (Serving size: 1 oz)

  • 6.5 cups lowfat buttermilk
  • 20 oz lowfat plain yogurt
  • 8 oz light sour cream
  • 3-1/3 cups reduced fat salad dressing (USDA)
  • 1 cup roasted red peppers
  • 3 tablespoons chili powder
  • 3 tablespoons cumin
  • 4 limes, juiced
  • 1 small bunch fresh cilantro, cleaned thoroughly
  • 1/2 cup scallions, finely sliced
  • Pepper (to taste)
  1. Pour buttermilk, yogurt, sour cream and salad dressing into mixing bowl.
  2. Put all other ingredients into a food processor and process until chopped into a fine mixture.
  3. Mix into ranch dressing and refrigerate overnight.

NUTRITION INFORMATION

  • Calories: 322
  • Total fat: 13.2g
  • Saturated fat: 2.8g
  • Trans fat: 0g
  • Sodium: 409mg
  • Carbohydrates: 33.8g

SERVING INSTRUCTIONS

  • Serve in a 3 compartment plate
  • Serve 2 soft shell tacos (6" whole grain)
  • Serve 1, #8 scoop of taco meat
  • Serve 1/4 cup of rice
  • Serve 1/2 cup of black bean and roasted corn salad
  • Serve 1 oz cheddar cheese, 1/4 cup salsa and 1/2 cup shredded lettuce on the serving line
  • Add 1 oz Yum-o! Ranch Sauce