Turkey, Chayote and Orange Tacos

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  • 15 min prep time
  • 50 min total time
  • 9 ingredients
  • 5 servings

Ingredients

1
chayote squash
2
naval oranges
1
tablespoon lime juice
1/4
cup chopped fresh cilantro leaves
1/8
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
10
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1
package (9 oz) sliced smoked turkey
1/4
cup crumbled queso fresco cheese

Directions

  1. 1 Peel then cut chayote in half. Remove and discard seeds. Cut into 1/4-inch thick sticks (3 to 4 inches long).
  2. 2 Using sharp knife, cut and peel white pith from oranges. Working over bowl containing chayote, cut segments free from membranes, allowing segments to fall into bowl. Squeeze orange juice from membrane.
  3. 3 Add lime juice, cilantro, salt and red pepper. Toss; cover with plastic wrap. Let stand about 30 minutes or until chayote can be bent slightly.
  4. 4 Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
  5. 5 Fill each tortilla with a few slices of turkey, chayote salad and cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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