Turkey Tacos with Mango Salsa and Sriracha Aioli Recipe

Turkey Tacos with Mango Salsa and Sriracha Aioli

After you’ve had your fill of turkey sandwiches, repurpose the rest of your leftover bird into tacos with a twist.

Turkey Tacos with Mango Salsa and Sriracha Aioli Since I work with the National Mango Board I am always concocting new recipes using this luscious, juicy fruit. Mangoes are loaded with antioxidants beta carotene and vitamin C, and contain over 20 different vitamins and minerals – nutrients our bodies can use to get through the crazed holiday season. These are a cinch to prepare after a long day of Black Friday shopping. What more could you ask for?

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Turkey Tacos with Mango Salsa and Sriracha Aioli Recipe

Makes 4 servings.

Ingredients

12 ounces (340 g) pre-cooked, shredded turkey, skin removed (about 2 3/4 cups)

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

1/3 cup (80 ml) organic or reduced sodium chicken broth

1 ripe mango, diced small* (Ripe mangoes give slightly when barely squeezed.)

1/4 cup (4 g) cilantro, chopped

1 lime, divided into 1 tablespoon (15 ml) lime juice + 4 wedges

pinch each of salt and pepper

1/4 cup (60 g) olive oil mayonnaise (or substitute light mayonnaise)

1/2 teaspoon Sriracha chili sauce (find in the Asian foods section)

1/8 teaspoon garlic powder

1 avocado

8 – 6-inch (15 cm) corn or flour tortillas

4 teaspoons extra virgin olive oil (optional)

Directions

Simmer turkey covered in a medium saucepan with cumin, chili powder and broth over medium-low heat for 10 minutes or until steamy. (Re-heating the meat in broth restores moisture.)

Mix together mango, cilantro, 1 Tbsp. (15 ml) lime juice, salt and pepper in a bowl. In a cup or small bowl, stir mayonnaise, chili sauce, and garlic powder together. Scoop mayonnaise into one corner of a small plastic zipper lock bag and cut off the tip to make a small hole for drizzling. Slice avocado.

Heat tortillas and fill with warm turkey. Spoon salsa on top and squirt sauce. Serve with lime wedges and drizzle with olive oil, if you choose, for added richness.

*Easiest way to cut a mango: Stand the mango on your cutting board stem end down and hold firmly in place. Position your knife about 1/4″ from the center line and cut straight down through the mango, cutting around the long, flat seed in the center. Repeat on the other side, and you’ll have two mango “cheeks”. Cut a small crosshatch or checkerboard pattern into the mango flesh, being careful not to cut through the skin. Scoop the mango cubes off of the skin using a tablespoon.

Nutrition Facts (per serving, including olive oil): Calories 462, Total fat 22 g, Saturated fat 4 g, Trans fat 0 g, Sodium 311 mg, Cholesterol 70 mg, Total carbohydrates 39 g, Fiber 7 g, Protein 30 g, Iron 16% DV, Calcium 13% DV, Vitamin A 39% DV, Vitamin C 28% DV

 

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Turkey Tacos with Mango Salsa and Sriracha Aioli

Turkey Tacos with Mango Salsa and Sriracha Aioli

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: November 8, 2011

  • Yield: 4 servings (4 Servings)

Create tacos with a twist by repurposing leftover turkey. Added mango loads it up with antioxidants beta carotene and vitamin C.

Ingredients

Instructions

  1. Simmer turkey covered in a medium saucepan with cumin, chili powder and broth over medium-low heat for 10 minutes or until steamy. (Re-heating the meat in broth restores moisture.)
  2. Mix together mango, cilantro, 1 Tbsp. (15 ml) lime juice, salt and pepper in a bowl. In a cup or small bowl, stir mayonnaise, chili sauce, and garlic powder together. Scoop mayonnaise into one corner of a small plastic zipper lock bag and cut off the tip to make a small hole for drizzling. Slice avocado.
  3. Heat tortillas and fill with warm turkey. Spoon salsa on top and squirt sauce. Serve with lime wedges and drizzle with olive oil, if you choose, for added richness.
  4. *Easiest way to cut a mango: Stand the mango on your cutting board stem end down and hold firmly in place. Position your knife about 1/4″ from the center line and cut straight down through the mango, cutting around the long, flat seed in the center. Repeat on the other side, and you’ll have two mango “cheeks”. Cut a small crosshatch or checkerboard pattern into the mango flesh, being careful not to cut through the skin. Scoop the mango cubes off of the skin using a tablespoon.

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