Double Decker Veggie Topped Turkey Tacos
Use a variety of farm-fresh vegetables to top these flavorful, turkey tacos.
- 1 ½ lb turkey breast chops, cut into 1/2 inch wide strips
- 2 tablespoons raspberry hot sauce
- 1 jalapeño, sliced
- 1 onion, halved and sliced
- 1/4 cup Old El Paso™ Taco Sauce
- 2 tablespoons canola oil, divided use
- 1 eggplant, diced
- 2 zucchini, diced
- 6 oz crimini mushrooms, diced
- 1/2 teaspoon chili powder
- 3 tablespoons lime juice
- 2 14-oz Old El Paso™ hard & soft taco dinner kit
- 1 cup Old El Paso™ Refried Beans with Green Chiles
- 1/2 cup mixed Kraft® shredded Mexican cheese
- Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Sauté until the turkey is cooked through.
- In a separate large skillet, heat the remaining oil. Sauté the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
- Prepare the hard taco shells and soft tortillas according to package instructions.
- Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.
- Look for eggplants that are heavy for their size, firm to the touch and featuring unblemished skin.
- Look for raspberry hot sauce and other exotic varieties at your local farmers market.