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Tipsy Turkey Tacos

Tipsy Turkey Tacos

Author: Heidi Boortz
Servings : 4


Tipsy Turkey

  • 1/2 cup tequila or cactus juice
  • 1 cup lime juice
  • 1/2 cup pineapple juice
  • 2 tsp Chili Powder
  • 1 jalapeno minced
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 2 tsp cumin
  • 1 Tbsp bottled minced garlic
  • 1 1/2 lbs turkey tenderloin

Cheddar Cheese Taco Shells

  • 3 cups cheddar cheese grated

Taco Toppings

  • 1 cup pico de gallo
  • 1 cup guacamole
  • 1/2 cup cilantro chopped
  • 1 cup cojita cheese



  • Combine tequila, lime juice, pineapple juice, chili powder, jalepeno, cumin, garlic, salt, pepper, and turkey in a large zip top bag. Marinate in refrigerator 12 hours.
  • Preheat grill to medium. Grill turkey 6-8 minutes on each side or until turkey is done. Slice turkey and serve with desired toppings in cheddar cheese shells.

Cheddar Cheese Shells

  • Preheat oven to 400. Line a baking sheet with parchment paper. Wrap a yardstick or ruler in foil, and suspend it between two cans.
  • Divide the cheese into 8 equal parts (a little over 1/3 cup each). Spread the cheese into 4 inch circles on the parchment paper making sure that no cheese is off the parchment (it will stick). You may need to do this in batches.
  • Bake each batch at 400 for 6-8 minutes or until melted and beginning to brown.
  • Using a spatula, carefully remove the cheese circles and drape them over the ruler suspension to form shells. Allow to hang until cooled. Repeat with remaining cheese.
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