Turkey Tacos
These tacos with turkey bring the vitamin B balance forward, especially the immune-boosting vitamins B6 and niacin for skin, nerves, and muscles.
Ingredients
- 50 g taco shells (4 shells)
- 250 g leeks (1 stalk)
- 250 g turkey cutlets (2 cutlets)
- 1 tbsp Olive Oil
- Salt
- 250 g tomatoes (3 tomatoes)
- 1 bunch Basil
- Cayenne pepper
Instructions
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1.
Place the taco shells on a baking sheet and warm them in a preheated oven according to package instructions.
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2.
Cut the leek lengthwise, wash, trim, and slice into about 1 cm wide strips.
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3.
Wash the turkey cutlets, pat dry with paper towels, and cut into thin strips.
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4.
Heat olive oil in a non-stick pan, quickly brown the turkey strips around, season with salt, and transfer to a plate.
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5.
Add the leeks to the pan and steam covered over medium heat for about 5 minutes.
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6.
Meanwhile wash the tomatoes, slice off the stem ends wedge-shaped, and quarter the tomatoes.
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7.
Add the tomatoes and turkey with their juices to the leeks. Cook over medium heat for 2 minutes.
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8.
Wash the basil, shake dry, and pinch off the leaves. Set aside a few for garnish, and cut the rest into strips.
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9.
Add the basil strips to the turkey-tomato mixture and season everything with salt and cayenne pepper. Fill the taco shells and garnish with basil leaves.
