1. Thaw turkey in the refrigerator two days before use. Thaw corn in the refrigerator one day before use.
2. Drain tomatoes well. Place tomatoes in a perforated steamtable pan lined with a solid steamtable pan. Cover and place in the refrigerator overnight.
3. To heat the turkey, place turkey and juices into 12” x 20” x 4” steamtable pans. Toss with chili powder, cumin, granulated garlic, onion powder, smoked paprika and oregano. Cover and steam for 30 minutes, or heat in the oven preheated to 350° F. Add 1 cup of water to each pan. Heat for 45-50 minutes.
4. To prepare the corn salsa, in a 12” x 20” x 6” steamtable pan or a large bowl, toss thawed corn, drained tomatoes, red onion, jalapeno peppers, granulated garlic, chipotle chili powder, lime juice, salt and cilantro. (Note: Can be made one day before service).
5. To heat the tortillas, place in steamtable pans and cover. Place in the warmer for 1 hour before service. (Note: Check to be sure they are covered tight enough to prevent them from drying out).
6. To build the tacos, place 3 oz. spoodle (1.8 oz. weight) turkey medallions in the center of each tortilla. Top with 2 oz. perforated spoodle (1.5 oz. weight) corn salsa. Top with #100 scoop (2 tsp.) sour cream.
7. Serve 2 tacos per serving.

CCP: Hold thawed turkey, corn and tomatoes at 40° F or lower. Heat turkey to 165° F or higher for 15 seconds and hold at 140° F or higher. Hold corn salsa at 40° F or lower.