Recipe courtesy of Mary Sue Milliken and Susan Feniger

Turkey Tacos

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 that are 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.
  • Level: Easy
  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 pound turkey scallops

2 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon pepper

4 corn tortillas

1 cup refried black beans

1/4 cup red salsa

1/4 cup pickled shallots

1 avocado, sliced

Directions

  1. 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 1 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.
  2. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.