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25.4.17

Coconut Marinated Jerk Spiced Turkey Tacos



Hi loves!

So I made this very delicious coconut-marinated Jamaican Jerk Turkey Tacos served with some Mango Salsa (recipe coming up for this) which is a delicious way to eat clean. If your diet demands that you avoid gluten, go ahead and use corn tortillas to make it gluten-free.

A couple weeks ago, my husband and I went to Charleston, South Carolina for our honeymoon and to also celebrate my birthday weekend. After we spent around 13 hours on the road, we finally pulled into town to be greeted by my lovely sister-in-law who had arranged our hotel for us as a wedding present. After we had chilled out for a bit, my sis-in-law took us around town for a bit before dinner. We drove from North Charleston down to James Island to a little hole in the wall called White Duck Taco Shop. I ordered their Jerk Chicken Taco and their Bangkok Shrimp Taco and that is where the current taco obsession started. I'm pretty sure I had tacos everyday while there.

The Jerk Chicken Tacos, which were delicious, inspired me to recreate them. I tried my hand and made jerk chicken tacos this past weekend for a dinner get together that we had with couple of friends. It was a hit but I wanted to challenge myself so I decided to use turkey for this recipe's protein and I added coconut milk to the mix.

Turkey definitely can be a hard meat to cook because it dries out so easily. This is where the coconut milk played a huge part in this recipe because I marinated one turkey breast that was cut into thirds for about 4 hours so it would soak in all kinds of goodness before I threw it in the oven. This is such an easy recipe that you can use with pretty much anything for a base protein. I bet this would be absolutely delicious with some shrimp or even tender scallops.If you went with the seafood, I would definitely throw them on the grill or pan sear them because shrimp and/or scallops can be even more of a struggle to cook correctly than turkey. So lets get started loves:

Ingredient list:
Turkey Breast - 1 breast, cut into thirds
Unsweetned Coconut Milk - 1 can
Jerk Spice - 1/4 cup (I purchased mine from Fresh Market but you can use any brand you prefer)
Five Spice - 2 Tablespoon
Garlic Powder - 1 Teaspoon
Sugar - 1 Tablespoon
Olive Oil - 2 Tablespoon
Salt - to taste
 

I mean, honestly, this is super simple. Just dump all of the spices into a bowl with the coconut milk and whisk it so it all blends together. Once the marinade is prepared, go ahead and toss the turkey into the bowl and fold it around so that the meat gets a good coat all over. Then you're going to cover the bowl with some plastic wrap, press the wrap down so that it touches the meat and creates a barrier over everything. You wanna keep the turkey marinading for as long as you can but I chose to do about 4 hours in the fridge. The longer it sits, the more flavor the turkey will absorb. This would be perfect for over night in the fridge if you anticipate being busy the following day or if you are a busy mommy. This would also be a perfect meal to do in a slow cooker, in fact, I might do something similar in a crock pot soon.

Whenever you're satisfied that the marinade has done its job, pull the turkey out of the fridge and set it aside. You're going to want to preheat the oven to 300 degrees real quick. While the oven is warming up, get out an appropriately sized baking pan, a small one around 8x10 should be more than enough. Go ahead and lay the pieces of turkey breast down in the pan and pour the excess marinade over the top. We gotta get the most flavor out of this stuff as possible!

Once everything is in the pan, slide it in the oven for about 40 minutes, covered with aluminum foil. I went ahead and sprinkled some extra jerk spice over the turkey before covering, just because I like my food pretty spicy. At the end of the 40 minutes, you're going to pull out the turkey and check to make sure that it has been cooked through. Go ahead and take a knife and fork and pull/cut the breast up. The goal is to get pieces small enough to easily fill up a fajita sized tortilla. When you've shredded all of the meat, stir it around and get all of the juices reincorporated into the meat. Then slide the turkey back into the oven for 30 minutes, uncovered, to dry up some of the excess moisture. Keep an eye on the meat and make sure that you cook it long enough to be safe to eat but not much longer because you will not like it dry! At the end of the 30 minutes, go ahead and pull the turkey out for good.

So now that we've satisfied that you don't want to overcook the turkey, and you haven't overcooked the turkey, go ahead and heat your tortillas up however you like. I personally like to lay them on a cast iron griddle and get them just slightly crisped. Now, take your tortilla, load on a bunch of turkey, slather on your mango salsa, pop a couple jalapeno coins on top and you are ready to experience the tropical deliciousness that is the Jerk Turkey Taco! Enjoy!

                                                        Looks a little something like this before you pop it in the oven!!

                                                                                                                      Yum, ENJOY!!
                                                                                                                  

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