Turkey Tacos
Jill Park

8-12 corn tortillas
Butter or vegetable oil
2 cups grated Monterey Jack cheese, or mild cheddar
Cooked turkey meat, cut into bite-sized pieces
2 cups of lettuce

Avocados, peeled and sliced

Cranberry Salsa


Heat a large frying pan on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first. Working one or two at a time, spread a little butter on one side of the tortilla and fry it in the hot pan for a few seconds on both sides. Most commercially made tortillas will bubble up a little when cooked like this.

Sprinkle one side of the tortilla with grated cheese, and cover one half of the tortilla with turkey meat. Fold over one side of the tortilla onto the other (like an omelette. Cook until the cheese is melted. You may need to flip the tacos over to cook the other side, but if the cheese is completely melted this is unnecessary.

Turkey TacosTurkey Tacos

Serve with cranberry salsa, fresh shredded lettuce (sprinkled first with a little vinegar and salt), and avocados.

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