Blended Al Pastor Tacos with Pineapple Jalapeno Slaw
Recipe created in partnership with the Mushroom Council. Hearty mushrooms are blended with ground turkey to create an easy taco filling that mimics the flavors of traditional al pastor. Each taco is topped with a sweet and tangy coleslaw made with pineapple and bits of spicy pickled jalapenos.
Course Main Course
Recipe Type Quick
Diet Gluten Free
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4(click to scale)
Calories 210kcal
Ingredients
The Blend
8ozwhite mushrooms
1/2lblean ground turkey
2Tbsppineapple juice
1/2Tbspchili powder
1/2Tbspground cumin
1/2tspgarlic powder
1/2tspground paprika
1/2tspsea salt
1/4tspchipotle powder
1/4tspdried oregano
1/4tspground black pepper
8eatortillascorn, 6"
Slaw
4cupcabbagethinly shredded
2eascallionssliced
1/2cuppineapplediced
1Tbspfresh cilantrochopped
1Tbsppickled jalapenosdiced
1Tbspfresh lime juice
1Tbsppineapple juice
1/4tspsea salt
Get Recipe Ingredients
Instructions
Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the turkey. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
To make the slaw, stir together all ingredients in a large bowl.
For each taco, top a warm tortilla with the al pastor mushroom and turkey blend. Top with some slaw before serving.