Total Time
4 Hours 20 Minutes
Serving Size
12 Servings
1
(2.75-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
1
(16-ounce) jar CHI-CHI'S® salsa
1/2
cup ketchup
SPICY SLAW
1/3
cup lime juice
3
tablespoons olive oil
2
tablespoons sugar
salt and freshly ground pepper, if desired
2
cups coleslaw mix
1
to 2 fresh red chili peppers, thinly sliced
1/4
cup thinly sliced red onions
1/2
cup diced pineapple
12
CHI-CHI'S® soft taco-size tortillas, warmed
2
avocados, sliced
crumbled queso fresco cheese, if desired
lime wedges, if desired
1
Add one cup water to the bottom of slow cooker. Place turkey breast in the slow cooker. Cut three 1/2-inch slits in the top of the cooking bag. Cook for approximately 4 hours with the slow cooker on HIGH setting.
2
Always cook to well-done, 165°F as measured by meat thermometer.
3
Remove cooked turkey from bag, shred and return to slow cooker. Add salsa and ketchup; cover. Cook 20 minutes or until hot.
4
To make Spicy Slaw, in large bowl, whisk together lime juice, oil, sugar, salt and pepper, if desired. Add coleslaw mix, red chili peppers, onion and pineapple.
5
Fill tortillas with turkey mixture, coleslaw, avocado slices and cheese if desired. Serve with lime wedges, if desired.
Calories
300
Protein
26g
Carbohydrates
29g
Fiber
3g
Sugars
6g
Fat
3g
Cholesterol
40mg
Sodium
630mg
Saturated Fat
1.5g