Hungarian Turkey Fajitas Recipe - Cooking Index
Hungarian Turkey Fajitas Recipe - Cooking Index
| 8 | Flour tortillas (large) | |
| 1/4 cup | 59ml | Vegetable oil |
| 1 | Onion - thinly sliced | |
| 1 | Green bell pepper - seeded, julienned | |
| 1 teaspoon | 5ml | Caraway seeds |
| 1 tablespoon | 15ml | Paprika - (heaping) |
| 1 1/2 lbs | 681g / 24oz | Boneless skinless turkey breasts - cut into strips |
| Which are 1 1/2" long by 1/4" wide | ||
| White wine vinegar - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Finely-shredded cabbage | ||
| Sour cream or plain yogurt | ||
| Cucumber-Tomato Salsa - see * Note |
* Note: See the "Cucumber-Tomato Salsa" recipe which is included in this collection.
Preheat oven to 350 degrees.
Wrap tortillas in foil and heat in the oven for 10 minutes or until hot.
In a large skillet heat vegetable oil. Add onion and pepper saute until tender, about 5 minutes. If vegetables begin to stick, add some water. Add caraway seeds and paprika. Add turkey, a tiny bit of white wine vinegar, cover and simmer over low heat until turkey strips are barely cooked. Season to taste with salt and pepper.
To assemble: Spoon some paprika turkey down the center of the warmed tortilla. Top with shredded cabbage, sour cream and Cucumber-Tomato Salsa. Roll up and serve.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6634)
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