1 tbsp oil
4 turkey breast steaks, sliced into strips
30 g pack tex 'n' mex taco seasoning mix
175 ml water
410 g can pinto beans, drained
1 red onion, finely sliced and rinsed in cold water
2 little gem lettuces, shredded
2 tomatoes, cut into wedges
juice 1/2 lime
corn oil for frying
4 x flour tortillas
1. For the salad base: Heat the oil in a frying pan then add the turkey and fry until sealed, this will take approximately 4 minutes. Drain off any excess fat. Add the seasoning mix and water, stir well and cook for a further 4- 5 minutes. Put to one side.
2. In a bowl combine together the remaining ingredients.
3. For the baskets: Heat the oil in a frying pan or deep fat fryer to 190°C, 375°F. When hot add the tortillas, cooking them whilst holding down with a metal ladle to form a dip. This will take approximately 1 minute. Remove and place on kitchen paper to drain. Repeat the process for the remaining flour tortillas.
4. Fill the baskets with the salad ingredients and turkey. Serve immediately.
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