Turkey Tacos Recipe - Cooking Index
Turkey Tacos Recipe - Cooking Index
Thinly sliced turkey, well-seasoned and pan-seared, makes an excellent quick taco filling. These actually bear more resemblance to authentic Mexican food than all those crisp, ground beef filled tacos. This recipe can be assembled quickly from things it is easy to keep in the house, but can be adapted to include leftovers in your refrigerator. If you have only pink beans use them instead; add tomato slices if you have them, or other pickled vegetables instead of the shallots.
Type: Poultry, Turkey| 1 lb | 454g / 16oz | Turkey scallops |
| 2 tablespoons | 30ml | Olive oil |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 4 | Corn Tortillas - see * Note | |
| 1 cup | 160g / 5.6oz | Refried Black Beans - see * Note |
| 1/4 cup | 59ml | Red Salsa - see * Note |
| 1/4 cup | 59ml | Pickled shallots |
| 1 | Avocado - sliced |
* Note: See the "Corn Tortillas", "Refried Black Beans", and "Chile De Arbol Salsa (Red Salsa)" recipes which are included in this collection.
Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast iron pan over high heat until smoking. Sear the turkey slices about half a minute per side. Transfer to a cutting board. Chop into 1/2-inch strips and reserve in a bowl with the juices from the board.
To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6298 broadcast 10-22 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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