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Turkey & Cilantro Coconut Taco

Serves: 8

Directions

  • To make chutney, in food processor, process cilantro, coconut, green chilli, coconut milk, garlic and lime juice until finely chopped; set aside.
  • Coat inside taco shells with cilantro coconut chutney. Add lettuce, cabbage, turkey and red onion. Drizzle with extra chutney.

Ingredients

12  oz Jennie-O Shredded Turkey Breast #220120
6  oz Cilantro Leaves
6  oz Flaked Coconut
1  Each Green Chili, such as serrano, coarsely chopped
4  oz Coconut Milk
1  Clove Garlic
1  T Lime Juice
8  Each Soft Taco-Size Tortillas
1  Cup Thinly Shredded Iceberg Lettuce
4  oz Thinly Sliced Red Cabbage
2 1/2  oz Thinly Sliced Red Onion

Product used in this recipe can be found in the product section below