How To make Turkey Tacos
1 Pound turkey scallops
2 Tablespoons 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
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. 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. 10/22/96 show
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Simple Ground Turkey Tacos- Everyday Food with Sarah Carey
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Weekday Meal-Prep Turkey Taco Bowls
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Here is what you'll need!
WEEKDAY MEAL-PREP TURKEY TACO BOWLS
Servings: 4
INGREDIENTS
2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 1-ounce packet taco seasoning
1 28-ounce can diced tomatoes, drained
2 cups cooked rice
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish
PREPARATION
Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
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The Best Turkey Tacos
Ground turkey shows up where you least expect it — in the best Turkey Taco you've ever had! ????
#CulinaryHill #tacos #TurkeyTacos #recipes #TacoTuesday #shorts
Leftover Thanksgiving Turkey Tacos Recipe with Chef Aaron | Home with Q for the Holidays
| The day after Thanksgiving (or Friendsgiving!) = Thanksgiving LEFTOVERS. Chef Aaron McCargo Jr. is sharing how to use your leftover turkey from Thanksgiving dinner to make Turkey Carnitas with homemade Cranberry Salsa & Seasoned Crema (YUM!) using the Cooks Essentials Rapid Skillet!
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Juicy Ground Turkey Tacos
These Ground Turkey Tacos are so flavorful and quick and easy to make. They're nice and juicy too.
Recipe:
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