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Name: Turkey Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 1 lb Turkey scallops; 1 ts Salt; 1 c Refried black beans; 1/2 ts Pepper; 1 Avocado; sliced; 4 Corn tortillas; 1/4 c Pickled shallots; 1/4 c Red salsa

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INGREDIENTS

2 tb olive oil
1 lb Turkey scallops
1 ts Salt
1 c Refried black beans
1/2 ts Pepper
1 Avocado; sliced
4 Corn tortillas
1/4 c Pickled shallots
1/4 c Red salsa

Servings

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

NOTES

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Turkey Tacos

2 tb olive oil
1 lb Turkey scallops
1 ts Salt
1 c Refried black beans
1/2 ts Pepper
1 Avocado; sliced
4 Corn tortillas
1/4 c Pickled shallots
1/4 c Red salsa

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>

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4 Servings

Calories: 493
Calories from Fat: 71 (14%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 435.7mg		15 %
Potassium 613.9mg		16 %
Total Carbohydrate 96.3g		28 %
	Dietary Fiber 15.6g	63 %
	Sugars, other 80.7g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 493

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