Pulled Turkey Taco Bowl

All the good things just without shells. Flavorful seasoned pulled turkey and classic taco toppings are served on a bed of lemon rice and salad.

Ingredients

Ingredients
Servings:
Pulled Turkey
kg
Turkey Breast
Yellow Onion
tbsp
Sweet Paprika Powder
tbsp
Ground Cumin
tsp
Kosher Salt
tsp
Black Pepper
g
Tomato Paste
tbsp
Mustard
ml
Chicken Broth
g
Brown Sugar
tsp
Worcestershire Sauce
tbsp
Apple Cider Vinegar
Taco Bowl
g
Corn
g
Kidney Beans
Avocado
Handful Cherry Tomatoes
Mixed Green Salad
Handful Fresh Coriander
Lemon Rice
g
Rice
ml
Water
tbsp
Lemon Juice
tsp
Lemon Zest

Instructions

Preparing In The Kitchen
    Pulled Turkey
  1. If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan.
  2. Preheat oven to 130 °C, top – bottom heat.
  3. Rub the turkey with paprika powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours.
  4. If done, place it on the onions. Mix tomato mark, chicken broth, sugar, mustard and Worcestershire sauce in a bowl and pour over the turkey. Put the lid on the roasting pan / pot – very important – and put it in the middle of the oven.
  5. Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it’s still hard, leave it in the oven for another 1 hour.
  6. Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks.
  7. Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste.
  8. Lemon Rice
  9. Cook the rice per package instructions. While it is boiling add the lemon juice and the lemon zest.
  10. Turn down the heat as soon as it is done.
  11. Prepare the Taco Bowl
  12. Chop the tomatoes, wash and drain beans and corn and slice avocado.
  13. Serve it all together in a bowl with adding salad and fresh cilantro.

Preparing In The Kitchen
    Pulled Turkey
  1. If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan.
  2. Preheat oven to 130 °C, top – bottom heat.
  3. Rub the turkey with paprika powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours.
  4. If done, place it on the onions. Mix tomato mark, chicken broth, sugar, mustard and Worcestershire sauce in a bowl and pour over the turkey. Put the lid on the roasting pan / pot – very important – and put it in the middle of the oven.
  5. Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it’s still hard, leave it in the oven for another 1 hour.
  6. Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks.
  7. Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste.
  8. Lemon Rice
  9. Cook the rice per package instructions. While it is boiling add the lemon juice and the lemon zest.
  10. Turn down the heat as soon as it is done.
  11. Prepare the Taco Bowl
  12. Chop the tomatoes, wash and drain beans and corn and slice avocado.
  13. Serve it all together in a bowl with adding salad and fresh cilantro.

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