If ever there was a fusion food, tacos al pastor would be it. Although it looms large in the canon of Mexican food, the original recipe was inspired by Lebanese immigrants, who adapted it from shawarma. It typically features pork, but we're making it with turkey tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut the onion into 1/2-inch slices. Core, then cut the pepper into 1/2-inch slices. Cut the pineapple into 1/4-inch pieces. Roughly chop the cilantro. Zest, then juice half the lime into a medium bowl. Cut remaining lime into wedges.
Pat the turkey dry with paper towels. Add peppers, onions and turkey on a parchment-lined baking sheet. Drizzle over 2 tbsp oil, then sprinkle over the Mexican seasoning and 1/2 tsp garlic salt. Toss to combine, then season with pepper. Roast in middle of the oven, until veggies are tender and turkey is cooked through, 12-15 min.**
While the turkey and veggies are roasting, wrap the tortillas into a package of foil and place in the oven until warmed, 12-13 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Heat a large non-stick pan over medium-high heat. When hot, add the pineapple and 1 tbsp sugar to the dry pan. Cook, stirring often, until tender and golden-brown, 2-3 min. Transfer to the medium bowl with the lime juice.
Stir together sour cream and lime zest in a small bowl. Season with salt and pepper. Add the cilantro to the medium bowl with the pineapple. Stir to combine.
Divide the turkey and veggies between tortillas. Top with the pineapple salsa and dollop over lime crema. Squeeze over a lime wedge, if desired.