Zesty Turkey Mole Tacos {freezer-friendly}

Zesty Turkey Mole Tacos {freezer-friendly}

It was the day after Thanksgiving. What happens the day after Thanksgiving? Black Friday. The one day out of the year when everyone gets to be a child again and race other “children” in the stores, fight over ridiculously-low priced high-tech items, have shopping-cart wars, and seek the thrill of the bargain-priced items that are always in a “limited” quantities. 

Zesty Turkey Mole Tacos (1 of 4)

Where was I on Black Friday this last year? Oh, I was chasing and racing other “children” alright. In Krogers. Okay, so maybe I wasn’t chasing and racing. And maybe I was one of the few people actually in the store that day, but hey, a girl has an imagination alright? This girl was on a mission: buy as many turkeys as I could get my paws on. My stand-up freezer was practically begging to be stocked full. Again. 

Zesty Turkey Mole Tacos (4 of 4)

While others were gushing to tell others about their steal of a deal on Black Friday, I was gushing to my husband on the phone in Krogers…about turkeys. “They’re $10 a pop! I’m gonna fill the whole cart with TURKEYS!” 

Zesty Turkey Mole Tacos (2 of 4)


So, I make it home with five huge turkeys and they barely fit. But they made it. The hubs, at the perfect moment, then asks me, “So, uh, whatcha gonna do with all that meat anyway?”

…Uh. Huh.

Zesty Turkey Mole Tacos to the rescue! The meat mix to this taco is freezer-friendly, and very easy to prepare. You even cook it in a crockpot! How easy is that! 

The orange zest on top is an absolute MUST. It adds the perfect zing to these tacos (believe me, I’ve had them before without the zest and it was truly zing-less).


Zesty Turkey Mole Tacos


Zesty Turkey Mole Tacos {freezer-friendly}
A new twist on your average every-day taco, this is a must-try if you are looking for something a little bit out of the box!
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  1. 3 cups cooked turkey meat, chopped
  2. 1 red bell pepper, diced finely
  3. 1 yellow bell pepper, diced finely
  4. 1 white onion, diced finely
  5. 1/2 cup of fresh cilantro, chopped
  6. Juice of 2 large oranges
  7. Zest of 2 oranges
  8. 2 cans (15 oz. each) petite diced tomatoes, drained
  9. 3 tbsp. soy sauce
  10. 3 tbsp. creamy peanut butter
  11. 2 tsp. unsweetened cocoa powder
  12. 1 tsp. cinnamon
  13. 1 tsp. salt
  14. 2 tsp. cider vinegar
  15. 1 tbsp. sriracha sauce
  16. Corn/Flour Tortillas
  1. In slow-cooker, add all ingredients except for orange zest and turkey meat. Stir well to combine.
  2. Cook on low for 6 hours. Add turkey meat and cook an additional 2 hours.
  3. Taste test! If mixture is too thick for your liking, add a little bit of water.
  4. To serve, spoon mixture onto tortilla and top with orange zest.
To make this freezer-friendly
  1. In a large freezer zip-lock bag, add all ingredients except orange zest, turkey meat, and tortillas. Stir well. Place on flat surface in freezer for up to 2 months.
  2. In smaller freezer baggies, add turkey meat into one bag and orange zest into another. Freeze.
To cook after freezing
  1. Thaw all three bags in refrigerator overnight.
  2. Continue with regular instructions.
Adapted from Catz in the Kitchen
Pocketful of Thyme http://www.pocketfulofthyme.com/


  1. 5 whole turkeys! That’s a lot of meat. You can’t beat that price though. I’d stock up on a few as well.

    This meal looks delicious. I’ve never had mole sauce. Quite honestly, the ingredients scare me (peanut butter, chocolate…), but I’d be willing to give this a try.

    • I know it, Tiffany! The ingredients sound totally weird together. But it WORKS amazing enough. If you’re in the mood for something totally out-of-the-box, then this is your meal lol. Thank you for stopping by!

  2. Freeze ahead meals are so clutch on weeknights!

    • Most definitely, Kari! Definitely a saving grace for me considering that my toddler won’t let me be in the kitchen for long! Thanks for stopping by!

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