I happened upon some turkey fillets at the local farmers’ market at the weekend, and then stumbled upon corn taco shells at the supermarket. Add peppers and onions from the fridge and you’re pretty much there for a delicious Mexican supper!
You will need:
turkey, chicken, beef or pork, sliced into strips
1/2 red pepper
1/2 onion, red or white, whichever you have or prefer
2 tsp cornflour
1 tsp paprika
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp parsley
salt and pepper
1 tsp tomato puree
taco shells (3 if smallish and you’re greedy like me) or tortilla wraps, flour or corn, folded or rolled
sour cream, guacamole, grated cheese and salsa, to serve with, optional
salad to serve alongside, optional
1. Slice the onions and peppers and chuck into a hot pan, medium to high heat, in a little oil. Stir occasionally to keep the veggies moving, to avoid burning.
2. When almost done, lower the heat and stir in the tomato puree – cook out for a couple of minutes.
3. Whilst all that is going on, mix up the herbs, spices and cornflour in a bowl and cut your meat into strips. Toss in the spicy flour mixture and turn the heat up under the pan.
4. If using crunchy taco shells, turn them upside down on a tray and put in the oven to heat up – this will make them crunchier. Remove from the oven, lay on their sides and sprinkle grated cheese inside then pop them back in the oven.
5. Add the turkey to the pan and fry ’til taking on colour and cooked through – this shouldn’t take more than about 5 minutes – stirring back into the vegetables for the last few minutes.
6. Now it’s time to construct them! Once the cheese is nice and melted, fill with the turkey and veg filling, layering with sour cream, guacamole and salsa if you wish (which I do), or you can keep those as dips for the side if you prefer.
7. Serve with salad and a heap of napkins – you’re going to have to eat these with your hands! Buen provecho!