Breakfast Taco With Pulled Turkey
Prep:10 m
Cook:10 m
Total:20 m
Servings:1
Cuisine:Tex-Mex
Course:Breakfast

Breakfast Taco With Pulled Turkey

Evelina

  

If you roasted a huge turkey and have no clue what to do with the leftovers, making pulled turkey is the perfect way to use ALL OF THEM. I slow-roasted my leftovers overnight, so the entire cooking time was about 15 hours, making the meat fall-apart tender and juicy. Use it for tacos, burritos, pizzas, or even cabbage rolls.

Ingredients:

  • any amount of turkey you have (with the carcass);
  • 1 tortilla;
  • 1 egg;
  • 0.5 mashed avocado;
  • 1 quartered onion;
  • 1 tsp finely chopped onion;
  • 1 tbsp finely chopped tomato;
  • 1 tbsp grated cheese;
  • 1 tsp chopped cilantro;
  • 1 tsp;
  • hot sauce;
  • salt;
  • pepper

Steps:

  1. Pull the turkey carcass apart, so it fits better in your baking dish. Add the quartered onion.
  2. Fully cover the meat with water. Add some salt and pepper.
  3. Cover the baking dish with foil, and cook it low and slow overnight (200 F / 90 C).
  4. In the morning, shred the turkey using two forks.
  5. Heat a tortilla.
  6. Heat butter in the pan, scramble one egg, then top it with shredded cheese.
  7. Assemble the taco in this order: turkey, scrambled egg, mashed avocado, tomato, onion, cilantro, hot sauce.

You can also top your turkey taco with (pico de gallo)[easy-pico-de-gallo.html].

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