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 Mexican Turkey Rasher Tacos

Mexican Turkey Rasher Tacos

  • Serves: 2
  • Prep time:
    Cook time: 30 mins
  • Print Recipe
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Shopping list

  • 1x Mattessons Turkey Rashers

  • 1x Pomegranate

  • 2x Corn on the Cob

  • 1x Orange Pepper

  • 1x Red Onion

  • 1x Can of Mixed Beans

  • 1x Microwavable Quinoa pack

  • 1x Pack of Tacos

  • 1x Pack of Potato Wedges

  • 1x Pot of Guacamole & Tomato Salsa

Directions

Chop the Red Onion into thin slices and the orange pepper into small cubes. Heat the oven (follow pack instructions) and pour the potato wedges onto a baking tray. Boil water in a saucepan.

Add a tablespoon of olive oil into a medium sized saucepan, add the red onion and pepper and leave to brown and soften. Microwave the Quinoa , following the instructions on the pack. Add the wedges to the oven and set a timer.

Once the onion is soft and the pepper is browned, mix in the can of beans and the pack of quinoa until it is all mixed. Leave to one side with lid on to remain hot.

In a small frying pan put the Turkey Rashers, and cook until browned. Add the Corn on the Cob to the boiling water.

Lay out the Tacos, and fill them with the Onion, Pepper , Bean and Quinoa mix. Fold the Turkey Rashers and put them in the Taco.

Using a sharp knife, carefully slice about half an inch from the top of the pomegranate, gently remove the lid to expose the edible seeds inside, slice down through each of the white membranes inside the fruit and pry the sections apart, turn the fruit inside out and pop the seeds out into a bowl. Crumble the pomegranate inside of the taco.

Take the potato wedges out the oven , sprinkle with salt. Drain the corn on the cob.

Serve the tacos on plates, with the wedges, corn on the cob along with the salsa and guacamole to dip into.