Not-Your-Mommas Turkey Taco





2016 Iowa State Fair People Choice Best New Food Item

Recipe courtesy of the Iowa Turkey Federation 


2 turkey tenderloins (about 20 ounces)
Veggie Slaw:
2 cups coleslaw mix
1 Tablespoon chopped sweet white onion
1 Tablespoon chopped green pepper
1 Tablespoon chopped red pepper
½ stalk chopped celery
1 chopped radish
½ cup milk
½ cup salad dressing
1 Tablespoon white vinegar
1 Tablespoon sugar
Black pepper and salt
*If desired add a finely minced jalapeno
Fried Taco Shells:
Vegetable oil for frying,
Ten 8” Flour tortillas
10 ounces jarred Mango Salsa of your preference


Place turkey tenderloins in a skillet with a lid. Cover with water and simmer over medium heat. Cover with the lid and cook until turkey is no longer pink, 10 to 12 minutes and reaches 165 degrees. Remove from the pan and place on a cutting board to cool for 10 – 15 minutes. Shred with 2 forks and place back in the skillet. Season with your favorite taco seasoning mix. Heat until warm.
For veggie slaw, mix together all ingredients. Cover and allow to chill. Best when used within one day.
For fried taco shells, heat about 1 inch of oil in a heavy skillet with tall sides over medium to medium-high heat for 10-15 minutes until it reaches 365 degrees F. Fry one tortilla at a time in the oil. Place tortilla flat on the oil and fry for about 15 seconds. Flip tortilla over and using tongs squeeze the sides together to form a taco. Hold in the oil for another 15 seconds until lightly brown and crisp. Set on a paper towel to absorb excess oil. Sprinkle with salt. Eat right away when they are crispy, if not they can become chewy. Repeat 10 times.
Assemble each fried taco shell by layering 1/3 cup turkey, 1/4 veggie slaw and 1/8 cup mango salsa.