By In The Kitchen With Stefano Faita
INGREDIENTS
2 tbsp. olive oil
1 pound ground turkey, preferably lean ground
Salt and freshly ground pepper, to taste
1 small onion, finely diced
1 garlic clove, minced
1/2 red pepper, finely diced
1/4 tsp. ground cumin, or to taste
1/2 tsp. chili powder, or to taste
3 diced fresh plum tomatoes
Juice of 1/2 lime
1 package large flour tortillas
Oil, for brushing muffin tins (optional)
1 cup grated marble cheddar cheese
Shredded lettuce, for serving (optional)
Chopped green onions, for serving (optional)
Diced avocado, for serving (optional)
Diced tomato, for serving (optional)
Sliced olives, for serving (optional)
Sour cream, for serving (optional)
PREPARATION
Heat skillet or large fry pan over medium heat. Add olive oil. When olive oil is hot, add ground turkey. Season with salt and pepper. Cook until meat starts to brown, about 4 to 5 minutes. Add onion, garlic, red pepper, cumin and chili powder and cook until veggies are soft, about 5 minutes. Stir in tomatoes and lime juice. Cook until most of liquid has evaporated, about 10 to 15 minutes.
Preheat oven to 400 degrees F. Brush 2 standard muffin tins with oil.
With 3 1/2-inch to 4-inch cookie cutters, cut flour tortillas into rounds. (You can save any tortilla scraps and fry them and use them as a crispy garnish for soups or salads.)
Fit tortilla rounds into muffin cups. Spoon turkey filling into tortilla shells. Sprinkle evenly with grated cheese. Bake until cheese melts and tortilla shells are golden brown, about 12 to 15 minutes.
Serve with toppings as desired, such as shredded lettuce, diced avocado, diced tomato, sliced olives and/or sour cream.
Yield: 24 mini tacos.