Number of Servings

Ingredients: Quantity:
6'' Flour Tortilla 56 each
Cucumbers, Cut into Matchsticks 2 each
Five Spice Powder 3 tbsp.
Green Onions, Chopped 2 each
Hoisin Sauce 4.0 oz.
JTM Sous Vide Diced Turkey 5.0 lbs.
Mandarin Orange, Drained 24 oz.
Onion Yellow, Diced 4.0 oz.
Pomegranate Vinaigrette 4.0 oz.

Prep Time: 40 min.     Yields: 28
Desired Yield:

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Five Spice Turkey Tacos w/Mandarin & Cucumber Salad

JTM Products:

Instructions:

For best results, thaw product in cooler (<40F) for 48 -72 hrs.



From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Combine diced onion, hoisin and 5 spice powder with Sous Vide Turkey. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Remove from oven and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

4. Drain mandarin orange, chop green onions, and cut cucumbers into matchsticks, then blend the fruit salad with the pomegranate vinaigrette.

5. Heat tortillas.

Assemble:

1. Serve 2 tortillas

2. Portion 1.66 oz. (by weight) of five spice turkey on each taco.

3. Serve 0.5 oz. of mandarin cucumber salad on each taco.

3.1 oz. (by weight) = 2.0 oz. M/MA + 2 - 6'' tortilla = 2 Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.