16-20 oz. turkey tenderloins, finely diced
Dry spice rub:
1 Tbl. chili powder
1 Tbl. oregano
1 Tbl. cumin powder
1/4 tea. salt
8 corn torillas
1/4 cup Ranch salad dressing
1 bunch fresh cilantro
2 fresh limes
Finely dice turkey tenderloins and coat in dry spice rub mixture.
Saute turkey in skillet until thoroughly cooked, you may add 3 tablespoons of water to create a quick sauce if you like your tacos "juicy".
Cut each lime into quarters, tear off cilantro leaves from bunch to easily garnish tacos during assembly.
Heat each corn tortilla on stove flame to warm up and leave some blackened grill marks, cover in a towel to stay warm and moist while warming each tortilla.
Assembly-
Lay flat, warmed tortilla on plate, fill with 1/8 cooked turkey spice mixture. Garnish meat with ranch salad dressing, sprinkle with cilantro leaves and squeeze juice from one fresh lime slice. Fold over and eat.
Makes 8.
OPTIONAL:
Add diced ripe avocado
Add diced white onion
Saute turkey in skillet until thoroughly cooked, you may add 3 tablespoons of water to create a quick sauce if you like your tacos "juicy".
Cut each lime into quarters, tear off cilantro leaves from bunch to easily garnish tacos during assembly.
Heat each corn tortilla on stove flame to warm up and leave some blackened grill marks, cover in a towel to stay warm and moist while warming each tortilla.
Assembly-
Lay flat, warmed tortilla on plate, fill with 1/8 cooked turkey spice mixture. Garnish meat with ranch salad dressing, sprinkle with cilantro leaves and squeeze juice from one fresh lime slice. Fold over and eat.
Makes 8.
OPTIONAL:
Add diced ripe avocado
Add diced white onion
