Turkey Tacos

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.

Turkey Tacos

2 Tbs. Tabasco chipotle pepper sauce

1 Tbs. tomato paste

2 Tbs. vegetable oil

1 medium yellow onion, finely diced

2 medium cloves garlic, minced

1 Tbs. chili powder

2 tsp. ground cumin

1 to 1-1/4 lb. ground turkey (not ground turkey breast)

Kosher salt

1/4 cup chopped fresh cilantro

12 taco-size (6-inch) flour tortillas, heated

In a small dish, whisk the chipotle Tabasco, tomato paste, and 2 Tbs. water. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring very frequently, until lightly browned, 3 to 5 minutes. Add the garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.

Add the turkey and sprinkle with 1 tsp. salt. Cook, using a wooden spoon to break the meat into small pieces, until just cooked through, about 3 minutes. Stir in the tomato paste mixture and let cook until the liquid is almost absorbed, 1 to 2 minutes.

Off the heat, stir in the cilantro and season to taste with more salt if needed. Serve folded in the tortillas with your favorite taco toppings.

From Fine Cooking 95, pp. 94a
September 1, 2008