Smoky & Sweet Chili Turkey Street Tacos

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4


  • 1 package of Smoky & Sweet Chili Turkey Strips 
  • olive oil
  • 4 - 6 corn tortillas
  • 1 avocado, sliced
  • 1 lime, quartered 

    Shredded Corn and Cabbage Slaw

    • 1/2 cup apple-cider vinegar
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons honey
    • Pinch of cayenne pepper
    • 1 pound shredded or spiralized carrots
    • 1/2 small head red cabbage, cored and shredded (4 cups)
    • 1/2 cup thinly sliced scallions (from 4)
    • Kosher salt

      Roasted Corn 

      • 1 (10.8-oz) package frozen sweet corn
      • 1 tablespoon extra virgin olive oil
      • 1/4 teaspoon sea salt
      • 1/4 teaspoon paprika


        1. Prepare the slaw by combining vinegar, mustard, honey, and cayenne in a small bowl. In a large bowl, toss together vegetables and season with salt. Drizzle with the dressing and toss. Refrigerate at least 1 hour and up to 4 hours before serving.

        2. Prepare the corn by preheating the oven to 400 degrees. Combine frozen corn, olive oil, sea salt, and paprika in a medium bowl. Toss to coat evenly. Spread corn evenly across a foil-lined baking sheet and roast for 20 to 30 minutes, stirring occasionally, until golden and crunchy.

        3. In a small skillet over medium heat, add 2 tbsp of olive oil and Smoky & Sweet Chili Strips. Cook for 2 minutes on each side until the internal temperature is 165°F.
        4. Prepare the tacos by layering the corn tortillas with the turkey strips, slaw, corn, and avocado. 
        5. Serve with a fresh squeeze of lime. Gobble up and enjoy!