I don't think I have ever met a taco I didn't like. No really. They could very well make it onto my official "I could eat this everyday and never get sick of it" list... which is starting to look pretty long these days.
But seriously, how could you not love tacos? The possibilities are endless! Shrimp, fish, pork, turkey. Soft shell, hard shell. Coleslaw, salsa, rice, and beans. No matter what why you mix 'em up, tacos are the best in my eyes! So when I given the opportunity to try out Pulo Sauces and Marinades I knew exactly how I would put my spin on an authentic Philippine sauce; tacos. Since Pulo sauces are inspired by the 7000 islands of the Philippines, they are a fusion of flavours from Malasia, China, India, Spain and Mexico. I knew my tacos would not be far off.
The hardest part of making these tacos was deciding which Pulo marinade to use, the Mango Chili, Lemongrass Atsuete or the Pineapple Tamarind. In the end I opted for the sweet heat of the Mango Chili.
If your family enjoys "Taco Tuesday's" these delicious tacos are for you! Using Pulo's new Mango Chili Marinade really takes these tacos up a notch. Top with your favourite coleslaw, salsa, or even add sour cream and guacamole. The possibilities with these turkey tacos are endless.
Makes: 8-10 tacos
1 large skinless, boneless turkey breast
1/2 jar of Pulo Mango Chili Marinade
1/4 cup real mayonnaise
1 tbsp sugar
1 tbsp vinegar
1/2 bag of red cabbage coleslaw mix
2 roma tomatoes, diced
4-6 yellow cherry tomatoes, diced
1/4 of a red onion, diced
Squeeze of lime juice
Fresh cilantro, chopped
8-10 small tortillas
1. Place turkey breast in a resealable bag or in a glass baking dish. Pour over marinade, seal/cover and place in the fridge. Allow to marinate for 3-4 hours.
2. In a bowl mix together mayo, sugar and vinegar. Add coleslaw and mix until well coated. Cover and refrigerate for 3-4 hours.
3. Remove turkey from marinade and place on preheated BBQ. Dispose of any remaining marinade.
4. While turkey grills, in a bowl combine diced tomatoes, onion, lime and cilantro. Stir until combined. Set aside.
5. Continue to cook turkey and brush with a new Mango Chili Marinade. Turkey will be done when the internal temperature reaches 165°F, which will take approximately 30-40 minutes. Remove from heat and let rest for 5 minutes before slicing.
6. To assemble taco, spoon coleslaw and fresh salsa onto tortilla and top with thin slices of grilled turkey. Enjoy!
What I love most about the new Pulo Sauces & Marinades is the fact they are made with real ingredients - nothing artificial is added. There wasn't a single thing in the ingredient list that I could not pronounce. And to my surprise, they are all made in Canada! So if you are looking for a fresh new take on your traditional family favourites (like tacos), I suggest giving Pulo a try!
Disclosure: I was provided with the entire line of Pulo Sauces & Marinades to try. I was not compensated in any other way for this post. If you know me, you know my appreciation for consumer products that are made with real ingredients, and Pulo fits the bill. Plus it tastes great!