Add turkey to your crockpot with onion, salsa, chipotle chili powder, oregano, cumin, and salt. Cook on high for 3 hours, or until the internal temperature reaches 165° F. When finished, shred the meat with two forks.
Preheat oven to 425° F.
Place tortillas on a baking sheet and spread a light layer of olive oil over the surface of each. Fill each tortilla with cheese and the shredded turkey. Fold over the tortilla after filling and press flat with a spatula.
Bake tacos in the oven for 5 minutes, flip, then bake another 5 minutes until crispy.
To make the crema, mix all ingredients in a food processor until smooth.
Serve tacos topped with crema and any other desired toppings.
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