Okay, so not a lot of Mexican tacos get stuffed with turkey. But Puerto Vallarta still inspires us… to lounge on the beach, to go seek adventure and to dine on what’s delicious and authentic. At home, however… there’s nothing wrong with turkey in a taco!
Prep Info:
Servings: 4
Total Time: 30 Min
Difficulty: 2/5
INGREDIENTS:
FIRST, PREPARE THE SQUASH
- 1 butternut squash (around 1 lb)
- ¼ cup good olive oil
- ¼ cup pure maple syrup
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp ground black pepper
MMM, SEASONED TURKEY
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- 1 lb boneless turkey breast or cooked leftover turkey, trimmed into two-inch pieces
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- ½ tsp fine sea salt
- ½ tsp ground black pepper
EVERYTHING ELSE YOU NEED
- 8 six inch corn tortillas
- 3 tbsp goat cheese, crumbled
- 3 tbsp dried cranberries, chopped
- 3 tbsp fresh parsley, chopped
OKAY, ONCE YOU HAVE ALL THAT TOGETHER, LET’S GET THIS STARTED:
- Peel, seed and cube the squash.
- Preheat the oven to 400° F.
- Place squash cubes on a baking tray and add all the squash ingredients. Toss the mixture well until all the pieces are well-coated in oil and seasoning.
- Bake the mixture for 30 minutes on the middle rack, turning pieces with tongs one time during cooking. While it’s roasting…
- Are you using leftover turkey? Reheat it in the microwave or oven. Season with some garlic salt, pepper & parsley to taste.
- Are you using uncooked turkey breast? Heat oil & garlic over medium high heat for 30 seconds. Add the turkey pieces. Season & cook for about 8 minutes, until it is browned, cooked through and the juices run clear.
- Let’s put it all together! Place tortillas on a serving tray. Add turkey and butternut squash to each.
- Fancy bonus! Top with goat cheese, cranberries and chopped parsley. (Actually, this is required.)