1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips
2 tablespoons raspberry hot sauce
1 jalapeno, sliced
1 onion, halved and sliced
1/4 cup Old El Paso Hot Taco Sauce
2 tablespoons canola oil, divided use
1 eggplant, diced
2 zucchini, diced
6 oz crimini mushrooms, diced
1/2 teaspoon chili powder
3 tablespoons lime juice
2 14-oz Old El Paso Dinner Kit, Hard & Soft Taco kits
1 cup Old El Paso Refried Beans with Green Chiles
1/2 cup mixed shredded Mexican cheese
Place the turkey, hot sauce, jalapeno and onion in a resealable bag or marinating container. Refrigerate for at least 1 hour and up to overnight. Toss with taco sauce. Heat one tablespoon oil in a large skillet. Add the contents of the bag to the skillet. Saute until the turkey is cooked through.
In a separate large skillet, heat the remaining oil. Saute the eggplant, zucchini and mushrooms until soft. Sprinkle with chili powder and lime juice halfway through the cooking process.
Prepare the hard taco shells and soft tortillas according to package instructions.
Meanwhile, heat the beans in a small pan. Spread a thin layer of beans on each soft taco to the edges. Sprinkle with 2 tablespoons of cheese. Fold the soft tortillas over each hard taco shell, bean-side up. Add a couple of pieces of turkey to each taco and then top with vegetable mixture. Serve immediately.
Old El Paso asked me to come up with a recipe using fresh produce from my farmers market so I decided to incorporate some of my favorite summer veggies, zucchini and eggplant, with my husband’s favorite kind of taco: the double decker. I love how they turned out, the turkey was juicy and flavorful thanks to the marinade and the vegetables were soft and stayed in the taco well; my biggest taco pet peeve is escaping toppings and fillings!