More than 1 hour
tablespoons brown sugar
tablespoons ground paprika
tablespoon white sugar
tablespoon garlic salt
teaspoons freshly ground black pepper
teaspoon cayenne pepper
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
cups Napa Cabbage, shredded
sliced green onion
red pepper, diced
tablespoons prepared Asian sesame dressing
(6-inch) tortillas, warmed
In small bowl, combine brown sugar, paprika, sugar, garlic salt, black pepper and cayenne. Coat turkey breast with rub.
Place in slow cooker on HIGH setting. Cook until internal temperature reaches well-done approximately, 1-¾ hours to 3 hours, 165° as measured by a meat thermometer. Let stand 10-15 minutes then shred turkey.
In medium bowl, combine cabbage, green onion and red pepper. Add dressing toss to coat.
Place turkey breast and slaw in tacos and serve.