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DIRECTIONS
SERVINGS: 1
1. Thaw Turkey: Thaw under refrigeration 1-2 days in advance. 2. Preheat oven to 350 degrees. 3. Dice onions and chop cilantro, set aside. 4. Slice limes into 8 wedges each, set aside. 5. Open cans of pineapple. Drain but reserve the juice for the marinade. 6. Prepare the Marinade: Combine the pineapple juice, chipotle peppers with adobo sauce, vinegar, and chili powder. Blend well with stick blender. 7. Prepare the Turkey: Combine turkey and marinade and marinate for 5 minutes. Cook turkey for 7-10 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds. Place tortillas in hot holding cabinet 5-10 minutes prior to assembly. 8. Assembly: Place 3 oz spoodle of Al Pastor Turkey in each tortilla. Top with 1 tbsp of diced pineapple, 1 tsp of diced onions, garnish with chopped cilantro. 9. Serve: 2 tacos and one lime wedge per serving.
INGREDIENTS
3 5/8 oz Butterball Turkey Tenderloin Medallions
1 tbsp Chipotle Peppers, canned in Adobo sauce 1 ½ tsp Apple Cider Vinegar 1 tbsp, 3/8 tsp Chili Powder 2 6" Flour and Corn Torilla 1/4 Lime, raw
Toppings: 2 tbsp Pineapple, tidbits, in juice 1 tbsp, 1/8 tsp Onions, fresh, chopped 1 tbsp, 1/8 tsp Coriander (Cilantro) leaves, raw, chopped
NOTES Recipe provides 2 M/MA, 2.5 GR Per 1 Serving: 350 kcal, Total Fat 8g, Saturated Fat 2g, Trans fat 0g, Cholesterol 55mg, Sodium 818mg, Total Carbohydrate 43g, Dietary Fiber 8g, Total Sugars 5g, Protein 27g, Vitamin C 8mg, Iron 5mg, Vitamin A 2,764 IU, Calcium 135mg
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