Mexican Turkey Fajita Baskets recipe
ingredients
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
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
method
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.
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.
serving amount
serves: 4
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