Blended Al Pastor Tacos with Pineapple Jalapeno Slaw

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

Cuisine Mexican

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings (click to scale)

Calories 210kcal

Ingredients

The Blend

8 oz fresh button mushrooms
1/2 lb lean ground turkey
2 Tbsp pineapple juice
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1/2 tsp garlic powder
1/2 tsp ground paprika
1/2 tsp sea salt
1/4 tsp chipotle powder
1/4 tsp dried oregano
1/4 tsp ground black pepper
8 ea Corn Tortilla (6 inch) small

Slaw

4 cup cabbage thinly shredded
2 ea fresh green onions sliced
1/2 cup fresh pineapple diced
1 Tbsp fresh cilantro chopped
1 Tbsp pickled jalapenos diced
1 Tbsp fresh lime juice
1 Tbsp pineapple juice
1/4 tsp sea salt

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.

Nutrition