Spicy Turkey Tacos

Sometimes when I’m walking through the grocery store, ideas for something to cook just come to me. A particular item may be on sale, or may just spark an idea. This is the case here, I just needed a couple of things, but at the same time I was wondering what to have for dinner. Didn’t feel like the same thing as usual, wanted something a little different. Then, I saw one of those displays for tortillas, something was on sale or special. But it got me thinking, I haven’t done tacos in a while, and, that’s how the idea of the spicy turkey taco came to be. And, they’re really good

Tortillas have been around for thousands of years. Originally made from corn meal by the indigenous peoples of Mesoamerica. It has since come to epitomize Mexican food as a whole. The basic idea of wrapping protein in starch can be found around the world. From empanadas to Cornish pasties, ravioli to Chinese dumplings. However, these are all cooked after being filled. The difference is, the cooked filling is wrapped in the tortilla and then it’s ready to eat. The original to-go food

The fillings are endless, from sweet to savory to tongue blisteringly hot. Personally, I’m a fan of just savory. I have a couple of taco recipes on here, carnitas and spicy shrimp, and now, another one, because they’re easy to put together, and quite delicious. As I pick up the tortillas on sale, my mind is wandering what to fill them with. I’ll keep it simple, onion, pepper, maybe another vegetable, some protein. Everything cooked in a pan with a little spice then wrapped in a warm, soft tortilla.

What do I have in the house for a protein. I have some turkey thighs, not the first thing you think to put in a taco. But, there’s a few things going for it, I have at home, and I believe in using what you have. It’s healthy, better than steak and pork. I like the taste of turkey, and anyway, I’ll add some spices, it’ll be good.

Speaking of spices, I have some Harissa seasoning in the closet, it’s really good. If you’re not familiar with this, it’s the north African version of chili powder. Made with chilis, coriander, cumin and some other spices. It has a kick to it, but brings some good flavors with the warmth. As with most warm spices, the amount to add is different depending on how you like it. Remember, you can add, but not take away, so add a little at a time.

Now let’s move on to the cooking. Starting with the turkey. Turkey thighs are pretty big, one decent one will do, boneless and skinless. Cut into thin strips, put in a bowl with a teaspoon of harissa, mix up and let sit while the rest of the ingredients are prepped. Half an onion cut into half rings, and half a pepper cut into strips, they cook up like strips of onion and pepper, I just like them that way. I used to go to a popular Mexican restaurant chain, always got the sizzling fajitas, they would bring them out in a small skillet, sizzling, hence the name. But the onion, peppers and meat, were always in strips. I kind of like them that way, so, I always cut the meat and vegetables for my tacos into strips. I also have some mushrooms in the fridge, they’ll go nicely.

Now on to the cooking. Preheat a pan over medium heat, add olive oil, when hot add onions and peppers. A skillet works great for this, because the cast iron stores heat, it’s great for searing, makes the cooking process very quick too.

Anyway, let the onions and peppers soften a little, now add the seasoned turkey, mix up well, let cook for a few minutes, then add the mushrooms, always stirring to mix everything up. Allow the ingredients to cook a bit between stirrings. Everything should start to get some color, it’s the Maillard reaction, and, is essential to create the flavors and colors of the dish. During the cooking, some juices will develop from the vegetables, allow that to boil off, and that’s it, they’re done. The meat is cooked, mushrooms are soft, and everything has some color.

Remove from the pan, and put in a bowl, the cooking part is done. There are many ways to heat tortillas, personally, I use the microwave, I know, blasphemy, but it’s it’s the easiest way for me. You can use a pan or the oven, either way, they have to be warm and soft. Building the taco is easy, spread some sour cream on the tortilla, this helps to offset any heat from the spices, and, add some moisture. Put a spoonful of the meat on top, roll it up and eat. Pretty simple.

Enjoy your spicy turkey tacos, and, serve with your favorite sides, for me a salad works fine.