Smokey Tacos

Let the smoky, dark meat shine. These tacos are tender on the inside with those sought-after crispy, caramelized edges.

Using your hands, remove the skin and peel the meat off your thawed drumstick or thighs. Aim for 1” pieces, and make sure to remove all bones and cartilage
Heat the avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shredded turkey in a single layer.
Don't stir! Let it sit for 2–3 minutes. You want the bottom of the turkey to develop a deep, golden-brown crust using the natural fats in the dark meat.
Sprinkle the cumin and chili powder over the meat. Pour in the bone broth and lime juice. The pan will hiss and steam—this is exactly what you want.
Use a spatula to toss the meat, scraping up the browned bits. Once the liquid has reduced by about 90% (leaving the meat glistening but not soggy), remove from heat.
For the best flavor, place your corn tortillas directly over a low gas flame for 10 seconds per side until they show charred spots and become pliable. Keep them warm in a clean kitchen towel.
Double up the tortillas if they feel thin. Pile the crispy smoked turkey in the center and top with the onion, cilantro, radish, and a squeeze of fresh lime.

Recipes

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