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
How to Make It
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 165ºF 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.
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