Yucatan Puffed Tortillas with Shredded Turkey and Avocado

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Salbutes are a beloved Yucatecan street snack: small corn tortillas briefly fried so they balloon into golden puffs, then layered with achiote-braised shredded turkey, crisp lettuce, creamy avocado, and quick-pickled red onion. The contrast of crackling crust, savory meat, and bright citrus heat makes them irresistible for an appetizer or light dinner.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 6 gSugar
• 32 gProtein
• 680 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Achiote Turkey Filling

• 1 lb (450 g) cooked turkey breast, shredded
• 2 tbsp vegetable oil
• 3 tbsp achiote paste
• 1/2 cup chicken broth
• 3 tbsp sour orange juice (or 2 tbsp lime + 1 tbsp orange juice)
• 1 tsp kosher salt
• 1 garlic clove, minced

For the Puffed Tortillas

• 8 small (5-inch/12 cm) corn tortillas
• 1 cup vegetable oil, for frying
• 1/2 tsp kosher salt

For the Quick Pickled Red Onions

• 1 medium red onion, thinly sliced into rings
• 1/2 cup bitter orange juice or fresh lime juice
• 1/2 tsp kosher salt
• 1 small habanero pepper, thinly sliced (optional)

For the Fresh Toppings

• 2 cups shredded iceberg lettuce or purple cabbage
• 1 large ripe avocado, sliced
• 1 large tomato, diced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

For the Habanero Salsa (optional)

• 2 habanero peppers
• 1/4 cup chopped white onion
• 2 tbsp lime juice
• 1/2 tsp kosher salt

Directions

1. Make the pickled onions first: combine the red onion rings, citrus juice, salt, and sliced habanero in a non-reactive bowl. Let sit at room temperature for at least 20 minutes so the onions soften and turn bright pink.
2. Prepare the habanero salsa if using: char the habaneros in a dry skillet over medium-high heat for about 2 minutes until blistered. Blend with the onion, lime juice, and salt until slightly chunky.
3. Cook the turkey filling: heat the oil in a large skillet over medium heat. Add the achiote paste and garlic and stir for 1 minute until fragrant and the oil turns deep red. Add the shredded turkey, chicken broth, sour orange juice, and salt; simmer for 8 to 10 minutes until most of the liquid has evaporated and the turkey is coated in a thick, reddish glaze.
4. Heat 1 cup of oil in a deep skillet to 350°F (175°C). Working one at a time, slip a tortilla into the hot oil and press gently with a slotted spatula for 10 seconds, then flip and fry 20 to 30 seconds more until puffed and lightly golden. Drain on paper towels and sprinkle with salt while warm.
5. Slice the avocado just before serving and squeeze a little lime juice over the slices to prevent browning.
6. To assemble, place each warm puffed tortilla on a plate. Top with a generous spoonful of the achiote turkey, then a small handful of shredded lettuce.
7. Arrange avocado slices and diced tomato over the turkey, then finish with a spoonful of pickled red onions (drained) and a sprinkle of cilantro.
8. Serve immediately with habanero salsa and lime wedges on the side, encouraging guests to drizzle salsa to taste.

Cook’s Notes

• Always wear gloves when handling habaneros; the oils can burn skin and eyes for hours.
• Fry the tortillas in oil that is hot enough (350°F/175°C); cooler oil makes them greasy rather than puffed.
• For the most authentic flavor, source true bitter (Seville) orange juice, which has the signature Yucatecan tang.
• Leftover roasted chicken works beautifully in place of turkey if you cannot find it.
• Salbutes are best eaten the moment they are assembled so the tortilla stays crisp beneath the toppings.

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