|I used to dice even smaller than this (when I was being sneaky)|
Turkey, Chard and Potato Tacos
All of the following measurements are extremely arbitrary! So feel free to play around with the amounts.
1-2 T extra virgin olive oil
1/2 onion - chopped
1-2 garlic cloves diced
2-3 small potatoes (I've used yellow fingerling, baking, purple and new - they've all been good). Peeled and cut into one inch cubes.
1lb ground turkey (or a bit more)
taco seasoning of your choice
1 bunch of swiss chard, rainbow chard, kale or greens of your choice (you could try spinach but I like a heftier green) diced very small.
Small corn tortillas (18-20 or more)
Oil to crisp tacos (I use canola since it won't smoke like olive oil at higher temps)
1) In a skillet, saute the onion in the olive oil for a couple of minutes, add the garlic and then the potato. You want to cook until the potatoes are tender. Sometimes I add a little water and put the lid on to steam it a bit (this also reduces the chance of the potatoes sticking to the pan).
2) When the potatoes are almost tender - add in the chopped greens. Cook until tender and turn off heat.
3) Simultaneously, in a separate pan, brown your turkey. Drain fat if it's too fatty but you usually won't have to. Season with taco seasoning. I like to put on my seasoning, add about a 1/4 cup of water and let simmer. You can use a packet or make your own.
4) Once the turkey is browned - add the potato mixture and mash with a potato masher. You want it all to mush together. This helps keep the taco filling together and insures your greens are all incorporated.
5) The next bit is a bit of an assembly line. You'll want to have a pan for your tortillas, the taco mixture and a pan with oil (on medium or med/high) to crisp your tacos. Just a small layer of oil is good.
6) Warm your tortillas - you'll want to make sure they harden a bit so you can fill the tacos and keep them shut with a toothpick w/out it ripping through.
7) Fill each tortilla with about 2-3 tablespoons of filling, fold in half and secure with a toothpick.
8) Place filled tacos in the hot oil to crisp the bottom - then lay on a plate lined with paper towels. I let them brown for a couple of minutes. I usually put them in the oil, then go back and get the newly warmed set of three tortillas - fill them and remove the crisped tacos - repeat, repeat, repeat.
Serve with salsa, sour cream and avocado - or whatever else you'd like!