Ingredients
2 cups precooked turkey breast meat, torn into bite-sized peices
1 cup julienned radishes
2 Tbsp honey
1/3 cup tequila
2 Tbsp olive oil
Pepper to taste
1 cup Monterey jack cheese, shredded
1 poblano pepper, seeded and minced
1/4 cup red onion, chopped
1 Tbsp fresh cilantro
1 tsp fresh lime juice
1 medium tomato, seeded and diced
1 cup iceberg lettuce, shredded
6 tortillas of your choice
Preparation
Combine poblano, onion, cilantro, lime juice, and tomato in a bowl. Set aside. In a 12-inch pan over medium high heat, cook radishes in olive oil, stirring constantly, for about 2 minutes. Add tequila, honey, turkey, and pepper. Cook until liquids reduce to a thick carmelized sauce, about 3 minutes. Remove from heat. Layer with Monterey jack cheese, lettuce, and tomato mixture on warmed tortillas. Serve with a side of black beans or a mixture of black beans and rice.
