Cilantro Turkey Tacos

from the kitchen of Chef Paul Prudhomme

Makes 18 tacos

1 package ground turkey
2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped red bell peppers
½ cup finely chopped yellow bell peppers
½ cup finely chopped green bell peppers
1 tablespoon finely chopped garlic
6 tablespoons Chef Paul Prudhomme's Fajita Magic®
2 tablespoons corn flour
½ cup finely chopped cilantro, lightly packed
18 taco shells
shredded lettuce
grated Cheddar cheese or Monterey Jack cheese
chopped tomatoes
how to prepare

Melt the butter in a 10" nonstick skillet over high heat.  Add the onions, peppers, garlic, and the Fajita Magic®.  Cook until brown, stirring occasionally, about 10 minutes.  Add the garlic and corn flour.  Stir well, then add the ground turkey. Gently fold the vegetables into the meat, and break up the meat as you fold.  Continue to cook, stirring occasionally, until all the meat is cooked through, about 8-10 minutes. Add the cilantro and fold in.

Fill each taco shell with ¼ cup of the meat mixture.  Topped with lettuce, tomatoes, and cheese.  Serve immediately.

Copyright©2002 by Paul Prudhomme