Impress your campmates with these Turkey Trail Tacos. Pan fried tortillas, fresh avocado and salsa verde seasoned turkey come together for a taco truck style dinner. You’ll need a small fry pan, and some time to dehydrate the turkey and pico de gallo at home, but it’s well worth it. Mix and match toppings such as lime, hot sauce, white onion – or just go with what I’ve selected below. Goes great with tequila and lime.
Turkey Trail Tacos
- 1 lb ground turkey
- 1 cup salsa verde
- 1 Tbsp Mexican oregano
- 1 jar or tub of pico de gallo (fresh is best)
- 8 regular size tortillas or 12 mini tortillas (I like the mini because they fit in my small trail pan)
- 1 avocado
- 1 bunch of cilantro
- 1 cup of cotija cheese (this is available at most grocery stores or you can order it here)
- 1 olive oil packet
Brown the turkey in a pan. Once cooked, strain in a mesh colander and rinse under warm water to remove any fat. Once rinsed, place back in pan and stir in salsa verde and oregano. Heat back up until most of the salsa has been incorporated in to the turkey. Move to dehydrator sheets and dehydrate at 160 degrees for 2-3 hours (or until no wet spots remain).
Pour pico de gallo out on to dehydrator trays and dehydrate at 135 degrees for 6-8 hours (or until all vegetables are dry).
Put dehydrated turkey and pico de gallo in a plastic bag. If you don’t want to mess up a pan on the trail, use our heat resistant meal bags!
Pack up tortillas, avocado, cheese and cilantro in sealable bags.
Special equipment: backpacking fry pan, dehydrator.
On the trail:
Bring 1 1/2 cups of water to a boil in a pan. Once boiling, add turkey mixture. Stir and set aside.
Slice avocado, and crumble cheese.
Put fry pan on stove and add a small amount of olive oil. Fry one tortilla at a time.
Place tortilla on a plate, add a spoonful of turkey mixture and top with avocado, cheese and cilantro!
If you run out of tortillas and still have some turkey left. Throw the remaining cheese, avocado and cilantro in the pan and eat like a taco bowl!