Jennifer Pallian’s Butterball Pulled Turkey Tacos

Prep time 15       Cook time 20       Serves 8


 Select the items you need and print a shopping list.

Pulled Turkey Tinga:

1 Butterball Boneless Turkey Breast Roast, thawed and cut in 1 ½” chunks4 Tbsp oil1 ½ large yellow onions finely chopped (3 ½ cups)2 tsp kosher salt, divided use6 cloves garlic, mincedI ½ cups tomato puree1½ tbsp chili powder or taco seasoning (the spice mixture, not ground cayenne) 1 whole chipotle in adobo sauce, minced (or 1 tsp ground chipotle powder)1 ½ cups water

Lime Crema:

⅓ cup sour cream3 tbsp mayonnaise1 Tbsp lime zest2 Tbsp lime juice¼ tsp kosher salt

To Serve:

Thinly-sliced red onionWarmed tortillas


  1. Heat oil in instant pot on the saute setting, then add onion and 1 tsp salt and cook until onions are golden, about 10 minutes. Stir in the garlic and cook a minute more.

  2. Add tomatoes, chili and chipotle (or chipotle powder), Turkey Breast Roast, 1 tsp more salt, and water. Pressure cook on high for 10 minutes.
  3. Use a slotted spoon to transfer turkey to a cutting board. Leave the sauce in the instant pot and return it to the saute setting to reduce.
  4. Use two forks to gently pull turkey apart into bite-sized pieces. Return it to the sauce and stir to coat.
  5. To prepare your crema, whisk all ingredients together and season to taste with salt.
  6. Serve pulled turkey in warm tortillas and top with red onions and a drizzle of crema. Enjoy!
  7. By: Jennifer Pallian