Description
Delicious turkey carnitas served in warm tortillas and topped with fresh ingredients.
Ingredients
Scale
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 teaspoons light brown sugar (divided)
- 2 cups leftover turkey (white or dark meat)
- 1/2 cup fresh squeezed orange juice (about 1/2 of a large orange)
- 3 tablespoons olive oil (divided)
- 1 white onion (sliced into 1 inch half moons)
- 6 flour tortillas
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons cotija cheese
Instructions
- In a small bowl, combine the paprika, cumin, garlic powder, and 1 teaspoon of brown sugar.
- Slice or shred the leftover turkey meat and place it in a medium-sized mixing bowl. Add the orange juice and seasoning mixture. Mix until combined.
- Heat 1 tablespoon of olive oil in a large pot (I use my dutch oven) over medium-low heat. Add the seasoned turkey and sliced onion. Simmer, covered, for 30 minutes, stirring occasionally. Turkey meat should be soft and tender. Shred into smaller pieces if needed before pan frying.
- Heat a large cast iron with 2 tablespoons of olive oil on medium-high heat until oil is shimmering. Add turkey and onions and sprinkle with remaining sugar. Cook until turkey is browned and crispy, about 12-15 minutes, turning once every 5 minutes.
- Divide the turkey carnitas between tortillas and top with red onion, cilantro, and cotija cheese.
Notes
- Using a Dutch oven helps to evenly cook and tenderize the turkey.
- Feel free to customize toppings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg