Turkey and Napa cabbage street tacos with nacho on a wood plate.

Turkey & Napa Cabbage Street Tacos

Name: Turkey & Napa Cabbage Street Tacos
Total time: 3 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons brown sugar; 2 tablespoons ground paprika; 1 tablespoon white sugar; 1 tablespoon garlic salt; 2 teaspoons freshly ground black pepper; 1 teaspoon cayenne pepper; 2 (24-ounce) packages JENNIE-O® All Natural* Turkey Breast; 3 cups Napa Cabbage, shredded; 2 sliced green onion; ½ red pepper, diced; 2 tablespoons prepared Asian sesame dressing; 8 (6-inch) tortillas, warmed

Make delicious Turkey & Napa Cabbage Street Tacos from the comfort of your home! Layer pulled turkey, shredded cabbage, and diced veggies in a Wasabi-ginger dressing for a spicy kick. Did somebody say taco night?

Total Time

More than 1 hour

Serving Size

8 Servings

tablespoons brown sugar

tablespoons ground paprika

tablespoon white sugar

tablespoon garlic salt

teaspoons freshly ground black pepper

teaspoon cayenne pepper

(3-pound) package JENNIE-O^® Split Turkey Breast, thawed if frozen

cups Napa Cabbage, shredded

sliced green onion

1/2

red pepper, diced

tablespoons prepared Asian sesame dressing

(6-inch) tortillas, warmed

In small bowl, combine brown sugar, paprika, sugar, garlic salt, black pepper and cayenne. Coat turkey breast with rub.

Place in slow cooker on HIGH setting. Cook until internal temperature reaches well-done approximately, 1-¾ hours to 3 hours, 165° as measured by a meat thermometer. Let stand 10-15 minutes then shred turkey.

In medium bowl, combine cabbage, green onion and red pepper. Add dressing toss to coat.

Place turkey breast and slaw in tacos and serve.

Calories

300

Protein

24g

Carbohydrates

24g

Fiber

Sugars

Fat

12g