Turkey, Chayote and Orange Tacos

turkey, chayote and orange tacos Entree
Turkey, Chayote and Orange Tacos
  • Prep 15 min
  • Total 50 min
  • Ingredients 9
  • Servings 5

Chayote squash adds a cool, crisp twist to these flavorful tacos. MORE+ LESS-

Updated August 2, 2012


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


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  • 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.

Expert Tips

  • Queso fresco cheese is very similar in texture to feta cheese. If you are unable to find queso fresco cheese, substitute feta cheese.
  • Ground red pepper can be quite spicy. For children or those who do not enjoy spicy food, eliminate red pepper from the recipe.
  • Chayote can be found in the fresh section of grocery stores or in international food markets. Substitute green apple if chayote cannot be found.

Nutrition Information

No nutrition information available for this recipe

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