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Categories:Viewed: 15 - Published at: 9 years ago
Ingredients
- 2 onions, coarsely chopped
- 1 6-lb. bone-in turkey breast, skin and fat removed
- 1 teaspoon salt
- 1 10-oz. can enchilada sauce
- 8 hard taco shells
- 3 cups shredded romaine lettuce
- 1 small ripe avocado, pitted, peeled and chopped
- 1 cup tomato salsa
- 1 cup shredded pepper Jack
Method
- Place onions in slow cooker. Sprinkle turkey with salt and place in slow cooker, meat side up. Cover and cook on low until internal temperature of turkey registers 165°F on an instant-read thermometer, 4 to 6 hours.
- Remove turkey meat from bone, shred it, then toss with enchilada sauce. Place 1/4 cup turkey inside each taco shell and top with lettuce, avocado, salsa and shredded cheese.
