Turkey Tacos & Spicy Corn Salsa


½ tsp. chipotle pepper powder

¼ tsp. cumin seed

1 medium fresh Serrano pepper, finely chopped

1 can (15.25 oz) GOYA® Whole Kernel Golden Corn, drained

½ tsp. salt

3 cups BUTTERBALL® Turkey, cooked and shredded

1 ½ tsp. GOYA® Extra Virgin Olive Oil

3 tbsp. red onion, finely chopped

2 tbsp. lime juice

1 tbsp. GOYA® Extra Virgin Olive Oil

3 tbsp. fresh cilantro, chopped

to taste sour cream, shredded lettuce, chipotle pepper powder

½ cup tomatoes, chopped

12 corn tortillas (6 to 7 in.)


1. Heat corn in a nonstick (without oil) on medium-high for 2 to 3 minutes, or until toasted. Combine tomatoes, red onion, cilantro, lime juice, seeded Serrano pepper, garlic, 1-1/2 tsp olive oil, chipotle pepper powder, salt, cumin seed and black pepper in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
2. Meanwhile, heat 1 tbsp. oil in a skillet on medium-high. Add leftover Butterball Turkey and sauté 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.
3. Fold each tortilla in half to form a shell. Add shredded lettuce, ¼ cup turkey and ¼ cup corn salsa to each shell. Top with sour cream.
Serves 6

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