| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Hungarian |
Turkey-pl, Texmex-pl |
4 |
Servings |
INGREDIENTS
| 8 |
lg |
Flour tortillas |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Onion; thinly sliced |
| 1 |
|
Green bell pepper; seeded and julienned |
| 1 |
ts |
Caraway seeds |
| 1 |
tb |
Ful paprika; heaping |
| 1 1/2 |
lb |
Boneless skinless turkey breasts, cut into 1 1/2 inches by 1/4 inch wide strips |
|
|
White wine vinegar |
|
|
Finely shredded cabbage |
|
|
Sour cream or plain yogurt -cucumber/tomato salsa— |
| 1 |
c |
Seeded cucumbers; 1/4 inch dice |
| 1 |
c |
Seeded tomatoes; 1/4 inch dice |
| 1 |
ts |
Seeded minced hot jalapeno pepper |
| 1/4 |
c |
Scallions |
|
|
Lemon juice; to taste |
INSTRUCTIONS
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, 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 salsa. Roll up
and serve.
Yield: 4 servings
CUCUMBER/TOMATO SALSA
Mix the ingredients together right before serving. Also a great topping for
broiled or grilled fish or poultry.
Yield: 2 cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe
Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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