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Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is traditional throughout the Yucatan peninsula.

Ingredients Nutrition

Directions

  1. To a small frying pan over high heat, add 1 inches of vegetable oil and heat to 375 degrees F. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
  2. Heat olive oil in a large frying pan over high heat. Add sliced onion and 1/4 teaspoons salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add chicken and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
  3. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 teaspoons salt. Set aside.
  4. To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage. Serve with serrano-citrus sauce.