This is another recipe from the current issue (95) of Fine Cooking. These are the Turkey Tacos from the Quick and Delicious section at the back of the mag. And they are indeed, Q & D. Almost as easy as opening a packet of Old El Paso or Lawry's Taco seasoning and sprinkling it on - and they're way better because they're made with real stuff. These aren't authentic mexican tacos, these are classic american tacos. The kind your mom made, though she probably used the packet and made them with beef. (And let's not forget those hard u-shaped shells.) Not to slight those, they are still good. These are a little fresher and lighter and you still get that taste you remember.
To make this recipe, you would need to invest in some Chipotle Tabasco sauce, but that lasts forever in the fridge and you'll use it again (or you could experiment using some chopped chipotles and some vinegar.) We topped our tacos with some cilantro and salsa. I made some beans and roasted veg on the side. I also made a cabbage slaw dressed with cilantro lime yogurt (with a dash of green Tabasco,) but failed to take a picture of that. We liked the slaw as a topping for our tacos.
September 1, 2008