Turkey Tacos with Green Chile Sauce

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.

Total Time:
Level: Easy
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  • 1 ½ lb. tomatillos, husked, rinsed, and coarsely chopped
  • 1 unch 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


  1. Place tomatillos, scallions, poblano, jalapeños, garlic, coriander, cumin, and ½ tsp salt in a medium slow cooker. Add broth.
  2. Season turkey on both sides with remaining ½ tsp salt. Place on top of tomatillo mixture. Cover, and cook on low for 8 hrs.
  3. 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.
  4. Using 2 forks, shred turkey, then stir into tomatillo mixture. Keep turkey filling warm.
  5. 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.
  6. 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.

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