Turkey, Chayote and Orange Tacos

Bloggers Adam and Joanne Gallagher from Inspired Taste make crisp and cool tacos with turkey, chayote squash and oranges.

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

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
  • 1 Peel then cut chayote in half. Remove and discard seeds. Cut into 1/4-inch thick sticks (3 to 4 inches long).
  • 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 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 Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
  • 5 Fill each tortilla with a few slices of turkey, chayote salad and cheese.
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