Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Peanut or olive oil -Salsa Verde
2 lg Onions; finely chopped 2/3 c Dry white wine
2 Garlic cloves; pressed or 3/4 ts Salt
-minced (up to 4) 18 Corn tortillas; warmed or
2 1/2 lb Ground turkey -crisped before serving OR
1 1/4 c Fresh corn kernels (about 12 Flour tortillas; warmed or
-2 medium ears) -crisped before serving
Fresh Tomato Salsa or

--------------------------TOPPINGS-------------------------------
2 c Chopped tomatoes 3 c Shredded cheese
4 c Shredded lettuce 2 c Sour cream

1. Heat the oil in a large frying pan set over medium-high heat. Add
the onions and garlic and stir until the onions are wilted, about 5
minutes. Add the turkey and cook, stirring occasionally to break up
any chunks, until browned thoroughly, about 10 minutes. Add the
corn, 3 to 6 tablespoons of the Fresh Tomato Salsa or Salsa Verde,
the wine and salt. Cook until most of the liquid has been absorbed,
10 to 15 minutes

2. To assemble, spread about 1/3 cup of the turkey filling in the
middle of a tortilla. Top with some of the remaining salsa, chopped
tomatoes, shredded lettuce, cheese and sour cream. Fold and serve.

TIPS *You can also make these tacos with leftover holiday turkey. Use
about 6 cups diced roasted turkey meat and add a little extra wine
for more moisture. *Turkey tends to dry out easily, so when reheating
this filling, add a little more wine or some water.

from The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna
Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 01-12-95

Browse by categories