Turkey tacos with chilli capsicum salsa

It’s Taco Tuesday! Have you been joining in the tradition? I do think it is worth it. This little number makes for a great budget dinner. Turkey wings are delicious, tasty, and perfect for tacos. I slow cooked the wings with a selection of fragrant and fruity Mexican chillies and a dash of coriander. At the end of the day I pulled the meat from the bones and served it in soft tortillas with some white beans, sour cream, fresh coriander and a vibrant chilli and capsicum salsa. Have you ever had a look through the fresh fruit fridge at the supermarket and seen those bags of pretty little capsicums in red, orange and yellow? If they weren’t labelled ‘sweet capsicums’, I’d think they were large chillies. This week I couldn’t resist buying a bag to dice finely into this salsa with some fresh red chilli for a hit of heat, some good red wine vinegar for tang, a little olive oil and some smoked salt for something else a little different. You can just use normal salt if you like though. It was a great combination of flavours and textures: rich meat, creamy sour cream, sweet salsa, fresh coriander and tender beans.

Turkey taco with chilli capsicum salsa

Turkey taco with chilli capsicum salsa

Serves 4

1.5 kilograms turkey wing pieces
oil, for frying
1 teaspoon ground coriander
2 teaspoons Ancho chilli powder
2 teaspoons Pasilla chilli powder
½ teaspoon black pepper
½ teaspoon white pepper
1 teaspoon salt

Chilli and capsicum salsa
175 grams miniature sweet capsicums
4 small red chillies
½ teaspoon smoked salt
1 teaspoon olive oil
1 teaspoon red wine vinegar

8-12 tortillas
250 grams sour cream
1 can white beans
1 bunch fresh coriander

Prepare the turkey in the morning. Pour a little oil into a frying pan and brown the wing pieces in batches. You want good colour all over them. Transfer the wings to the slow cooker. Add the spices and seasoning to the slow cooker and mix the wings about a bit to spread out the spices. Cook on a low heat for 8 hours. Remove the wings from the slow cooker. Pull the meat from the bones. Return the meat to the slow cooker and discard the bones. Be careful to discard all the ‘knuckle’ type pieces too.

To make the salsa, wash the capsicums. Remove the tops and discard the seeds. Dice the capsicums. Wash the chillies, remove the tops, seeds and membranes then finely dice them. Combine the chillies and capsicum with the salt, oil and vinegar. Set aside to allow the flavours to develop and infuse.

Wash and dry the coriander, then roughly chop the leaves and stalks. Discard the root.

Rinse and drain the beans.

To serve the tacos, heat a tortilla in a hot dry pan till it begins to turn a golden colour. Spread a little sour cream in a line down the middle of the tortilla, then top with coriander, beans, turkey and salsa. Serve immediately.



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