Green up your tacos! Jalapeños, a poblano chile, and tomatillos bring extra vitamin C to the zippy sauce, netting you more than half of the daily dose in one serving.
Canned tomatillos can be subbed for fresh: Use 3 cups drained, chopped tomatillos, and omit the salt in the recipe.
- 1 ½ lb. tomatillos, husked, rinsed, and coarsely chopped
- 1 bunch scallions, chopped, plus more for garnish
- 1 large poblano chile, seeded and coarsely chopped
- 2 jalapeños, seeded and thinly sliced, plus more for garnish
- 2 garlic cloves, finely chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. coarse salt
- 1 ¼ c. low-sodium chicken broth
- 1 boneless skinless turkey breast (1 ½ to 2 lb)
- ⅔ c. cilantro leaves, packed, plus more for garnish
- 8 (6-inch) corn tortillas
- 6 radishes, thinly sliced
- ⅓ c. crumbled Cotija cheese (or feta)
- 3 tbsp. roasted shelled pumpkin seeds (optional)
- ½ avocado, pitted and sliced
- Lime wedges, for serving
- Place tomatillos, scallions, poblano, jalapeños, garlic, coriander, cumin, and ½ tsp salt in a medium slow cooker. Add broth.
- Season turkey on both sides with remaining ½ tsp salt. Place on top of tomatillo mixture. Cover, and cook on low for 8 hrs.
- Transfer turkey to a cutting board and let cool slightly. While turkey cools, puree tomatillo mixture and any liquid with cilantro in a blender until smooth. Return to slow cooker.
- Using 2 forks, shred turkey, then stir into tomatillo mixture. Keep turkey filling warm.
- Warm tortillas for several seconds in the microwave or, using tongs, lightly char each tortilla over an open flame on the stove. Cover with foil to keep warm.
- Serve turkey with sauce on tortillas. Top with radishes, cheese, pumpkin seeds (if using), avocado, scallions, jalapeño, and cilantro. Serve with lime wedges.
493 cal, 13 g fat (3 g saturated), 55 g protein, 38 g carb, 7 g sugar, 8 g fiber, 895 mg sodium, 124 mg cholesterol per serving
This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.