Friday, April 18, 2014
Inquirer Daily News

Turkey Taco With Spicy Potato Puree, Cranberry-Green Bean Salsa, and Pecans

From Tim Spinner of Cantina Feliz

4 serving(s)

For potato puree:
¼ cup heavy cream
2 cups mashed potatoes
1 jalapeno, diced
1 teaspoon minced chives
For cranberry-green bean salsa:
1 cup cranberry sauce
½ cup green beans, sliced on the bias
½ teaspoon canela or ground cinnamon
¼ bunch cilantro, chopped
2 tablespoons diced red onion
Juice of one lime
2 tablespoons extra virgin olive oil
For tacos:
8 slices of turkey breast
1 cup gravy
8, 6-inch corn or flour tortillas
½ cup toasted pecans
 

1. Heat the heavy cream to a simmer in a small saucepan. Whisk in the potatoes, and heat until warm. Fold in jalapenos and chives and season with salt. Mix ingredients for salsa together. Season with salt.
2. Warm turkey in gravy on the stove. Meanwhile, heat tortillas on a griddle or in microwave. Place 2 tablespoons of potato puree on two stacked tortillas. Top with turkey. Add 2 tablespoons of salsa, and garnish with crushed pecans, repeat, and serve.

Per serving: 467 calories, 15 grams protein, 53 grams carbohydrates, 4 grams sugar, 23 grams fat, 31 milligrams cholesterol, 1,086 milligrams sodium, 6 grams dietary fiber.

Tagged as: | Sandwich

Latest Videos:
Also on Philly.com
Stay Connected