Turkey Tacos
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
turkey |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | x |
flour tortillas
|
*
|
| 1 | cup |
black beans
refried |
|
| ¼ | cup |
salsa
|
|
| ¼ | cup |
shallots
pickled |
*
|
| 1 | each |
avocados
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
turkey |
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | x |
flour tortillas
|
*
|
| 237 | ml |
black beans
refried |
|
| 59 | ml |
salsa
|
|
| 59 | ml |
shallots
pickled |
*
|
| 1 | each |
avocados
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 ½ 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.
