Butterball Turkey Breast Gochujang Tacos

Prep time 10 minutes       Cook time 15 minutes       Serves 2-4

Ingredients

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For Turkey

1 package Butterball Easy Fresh Boneless Skinless Turkey Breasts, sliced (1/4 inch)4 Tbsp vegetable oil, divided2 Tbsp light soy sauce3 Tbsp gochujang paste3 Tbsp honey1.5 Tbsp brown sugar1 Tbsp rice vinegar1 tsp sesame oil3 cloves garlic, grated1.5 Tbsp ginger, grated

For Coleslaw

4 cups cabbage, red cabbage, and carrots, shredded3 green onions, chopped3 radishes, thinly slicedSalt and pepper, to taste

For Coleslaw dressing

1 Tbsp gochujang paste2 tsp rice wine vinegar1/2 tsp sesame oil, optional1/2 cup kewpie mayo2 tsp honey

For Serving

Roasted sesame seedsLime wedgesMicrogreensTortillas, toasted

Directions

    For Turkey: 

  1. Add olive oil to a large skillet on medium high heat and add sliced turkey, seasoning with salt and pepper. Cook until turkey reaches 165°F (74°C), or for about 20-25 minutes.

  2. On medium heat, add olive oil, garlic, ginger, and gochujang to a skillet and cook until fragrant. Add soy sauce, brown sugar, honey and stir until sugar dissolves (2-3 minutes). 
  3. Add the cooked turkey back to pan and toss in sauce. 

    4. For the Coleslaw:

  4. Combine coleslaw dressing ingredients in a small bowl. Mix until combined. 

  5. In a large bowl, combine all coleslaw ingredients and dressing. Toss until well combined and set aside. 

    6. To Assemble:

  6. Place tortillas onto a plate (toast, if preferred).

  7. Add a scoop of coleslaw and top with turkey strips.
  8. Garnish with sesame seeds and microgreens. Serve with lime wedges and enjoy!

    9. Recipe by: Christine Kozovski

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