Recipe Remix: Collard Green & Cornbread Turkey Tacos

Need a new take on an old favorite? Well try this flavorful recipe that combines turkey, collard greens and cornbread in a taco (yes, a taco).  It’s simple, easy and oh-so-delicious


Stack of plain pancakes

For Johnny Cakes (taco shell):
2 cups fine-ground yellow or white cornmeal
1 tablespoon sugar
1 1/2 teaspoon salt
2 cups boiling water
1/2 cup milk
Butter (for the pan)
In a medium bowl, whisk together cornmeal, sugar and salt. Pour in boiling water and mix until you form a paste. Gradually add in milk and stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. In a cast-iron skillet or on a griddle, melt 1 tbsp butter. Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter. Cook on each side until golden brown, about 4-6 minutes. Make sure you have a generous layer of butter on the bottom of the skillet or griddle when making these so they soak up the flavor.

Sliced turkey

For Turkey filling:
One pound of turkey (shredded)
chipotle seasoning
1 lime
Simply take the shredded chicken and sautee it with half teaspoon of olive oil and chipotle seasoning until coated and warm.
Finish with squeezing one lime on top of sauteed chicken and let it rest.


ThinkstockPhotos-499660166For collard greens: