| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey scallops |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
|
Corn tortillas |
| 1 |
c |
Refried black beans |
| 1/4 |
c |
Red salsa |
| 1/4 |
c |
Pickled shallots |
| 1 |
|
Avocado; sliced |
INSTRUCTIONS
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. Yield: 4 servings Thinly sliced turkey,
well-seasoned and panseared, 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/22/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6298
Posted to MC-Recipe Digest V1 #275
Date: Sun, 03 Nov 1996 09:21:44 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
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