Turkey Tacos
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Saved in 1 recipe box and 1 cookbook
Saved in 1 recipe box and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| 1 | pound | scallops | turkey |
| 2 | tablespoons |
olive oil |
|
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 4 | x | flour tortillas | * |
| 1 | cup | black beans | refried |
| 1/4 | cup | salsa | |
| 1/4 | cup | shallots | pickled* |
| 1 | each | avocado | sliced |
Directions
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.
Thinly sliced turkey, well-seasoned and panseared, makes an excellent quick taco filling.
First published: 1996-01-27 last updated: 2012-03-31
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