Holly Jolly Orange with Jerk Turkey Tacos

This might just be our new favourite food and drink double act.

Done in 10 minutes

Serves 1

Dish by Tom Jackson

Ingredients

For the cocktail:

3|4Pepsi MAX Original ice spheres

15 mllemon juice

50 mlblood orange juice

20 mlorange juice

10 mlcreme de cassis

5 mlviolet liquour

35mlvanilla vodka

12.5mlsimple syrup

1cinnamon stick

1sprig rosemary

4cloves

to garnishorange peel

For the turkey:

600g turkey breast

4 tbsp jerk paste

1 tbspolive oil

½ tbsp brown sugar

1lime, juiced

for the salsa:

150gfresh cranberry

1jalapeno, finely chopped

1onion, finely chopped

1Small handful coriander, finely chopped

½ lime, juiced

1Squeeze of honey

to tasteSalt and pepper to taste

to serve:

to tastesour cream

as requiredflour tortillas

to servelime juice

to servecoriander

Check out our delicious new Pepsi cocktail! the Holly Jolly Orange Christmas Citrus Cocktail with Pepsi MAX Original. This cocktail is bursting with the fruity flavours of blood orange, black currant liqueur, violet and lemon juice, along with the finishing garnish of some Pepsi MAX ice cubes. To go with this we've whipped up this jerk-inspired turkey taco recipe.

Method

Pour the Pepsi max original into round ice moulds, and leave to freeze overnight.

Add ice to shaker glass and sugar syrup followed by vanilla vodka, blood orange, orange jusice, vanilla vodka and sugar syrup, creme de cassis, violet liquer and the juice of half a lemon.

Secure lid to shaker and shake for 10-20 seconds.

Slowly pour mixture from the shaker into a glass

Add Pepsi MAX Original ice spheres

Garnish with cinamon stick with rosemary wrapped in an orange peel twist with cloves inserted.

Lightly singe the rosemary with a flame.

Start by preparing the Turkey marinade. Whisk together the jerk paste, olive oil, brown sugar, and lime juice, along with a pinch of salt.

Add the turkey, toss well to coat, then leave in the fridge for at least 2 hours.

Next, make the salsa. Pulse the cranberries in a food processor until fairly small, then transfer to a bowl.

Add your finely diced onion, jalapeño, coriander, honey, and lime juice, along with some salt and pepper. Set aside.

Char your marinated Turkey thighs in a hot skillet until they’re cooked through and nicely charred on the outside. Slice into strips

Mix the sour cream and lime juice together with a pinch of salt.

Warm your tortillas either in the same pan or over the hob, then build the tacos. Pile on the turkey meat, then top with salsa, crema, and extra coriander. Enjoy with a Pepsi MAX Holly Jolly Orange.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.