Here’s my recipe for turkey tacos as opposed to the generic beef tacos. It’s tasty, easy, and darn near vegan! (*I can’t eat raw tomatoes so they are optional in my house).
1 lb. ground lean turkey meat
1 pkg Shillings taco mix
6-8 corn tortillas
grated Mexican or sharp cheddar cheese
shredded cabbage leaves
Southwest Ranch dressing
1 tbs grapeseed or avocado oil (in my opinion Canola oil is next to poisonous)
Cook ground turkey thoroughly in heated oil in frying pan. Add ingredients per taco package instruction. In a separate omelette pan heat two tablespoons oil until hot (not smoking) and fry corn tortillas one at a time until golden and crispy on each side. Place cooked shells on paper towels and pat to remove excess oil. Mix shredded cabbage leaves with Southwest ranch dressing and or Italian dressing. Fill taco shells with the turkey meat and top with cheese, tomatoes, cabbage, sour cream and salsa. Serve with a side of re fried beans.
Mix one can of Rosarito vegetarian re-fried beans in a microwave bowl with one tablespoon sour cream, 1/4 cup grated Mexican cheese, one tablespoon Picante Medium Hot Sauce, one or two dashes lemon pepper, two cloves garlic, minced or chopped. Cover and gently nuke one or two minutes at a time, stirring the beans between heating increments until cheese is melted and beans are heated through thoroughly.