Turkey Breakfast Tacos with Tarragon-Apple Slaw

Serves: 4


  • In medium bowl toss apples with lemon juice, olive oil and tarragon; set aside.
  • Heat turkey in a small sauté pan until heated through to 140°F.
  • In medium sauté pan, cook egg whites.
  • Assemble breakfast tacos by topping tortilla with egg white, turkey, and tarragon-apple slaw. Drizzle with honey.


4  oz JENNIE-O® All Natural Hand Pinched Italian Crumble, #6396-30
2  red-skinned apples cored and cut into julienne strips (Honeycrip works well)
2  Tbsps. lemon juice
1  Tbsp. extra-virgin olive oil
1/4  cup torn fresh tarragon
4  t. honey