Turkey and Butternut Squash Tacos – Lilydale®

Ingredients

• 1 package (300 g) Lilydale ® Oven Roasted Carved Turkey Breast Strips
• 3 cups (750 mL) diced butternut squash
• 2 tbsp (30 mL) maple syrup
• 1 tbsp (15 mL) cider vinegar
• 2 cloves garlic, minced
• 1 tsp (5 mL) chili powder
• 1/4 tsp (5 mL) each salt and pepper
• 1/4 cup (60 mL) olive oil, divided
• 3 tbsp (45 mL) lime juice
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) brown sugar
• 1 tsp (5 mL) Dijon mustard
• 4 cups (1 L) red cabbage
• 1/4 cup (60 mL) dried cranberries
• 1 jalapeno pepper, seeded and diced
• 2 tbsp (30 mL) cilantro, finely chopped
• 8 corn taco shells, warmed