🍽️ Crispy Turkey Tacos with Leek and Tomato

Name: Crispy Turkey Tacos with Leek and Tomato
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g Taco shells (4 Taco shells); 250 g Leek (1 stalk); 250 g Turkey cutlets (2 Turkey cutlets); 1 tbsp Olive oil; Salt; 250 g Tomatoes (3 Tomatoes); 1 bunch Basil; Cayenne pepper

367 kcal · 30 min · 4 servings

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Ingredients

50 g Taco shells (4 Taco shells)
250 g Leek (1 stalk)
250 g Turkey cutlets (2 Turkey cutlets)
1 tbsp Olive oil
Salt
250 g Tomatoes (3 Tomatoes)
1 bunch Basil
Cayenne pepper

Instructions

1. Preheat the oven to the temperature specified on the taco shell packaging.
2. Place the taco shells flat on a baking sheet.
3. Warm the taco shells in the preheated oven until they are crispy.
4. Remove the taco shells from the oven and set them aside.
5. Thoroughly wash the leek under running water.
6. Cut the leek in half lengthwise.
7. Remove any tough or dirty outer leaves.
8. Cut the leek crosswise into strips about 1 centimeter wide.
9. Rinse the turkey cutlets under cold water.
10. Pat the meat completely dry with kitchen paper.
11. Cut the turkey meat into thin strips.
12. Heat a splash of olive oil in a non-stick frying pan.
13. Fry the turkey strips in the pan briefly on all sides.
14. Season the meat lightly with salt.
15. Remove the fried meat from the pan and place it on a plate.
16. Add the cut leek strips to the same pan.
17. Sauté the leek over medium heat for about 5 minutes with a lid on.
18. Wash the tomatoes under running water.
19. Cut out the hard stem areas of the tomatoes in a wedge shape.
20. Cut the tomatoes into eight equal pieces.
21. Add the tomato pieces and the turkey meat back to the pan with the leek.
22. Continue frying the mixture over medium heat for 2 minutes.
23. Wash the fresh basil leaves under cold water.
24. Shake the basil dry or pat it gently.
25. Pluck the leaves off the stems.
26. Set aside a few nice leaves for decoration.
27. Cut the remaining basil into thin strips.
28. Add the basil strips to the meat and tomato mixture in the pan.
29. Season the dish finally with salt and cayenne pepper.
30. Fill the warm filling into the crispy taco shells.
31. Garnish the tacos with the reserved basil leaves.

Nutrition per serving

kcal: 367
Protein: 35 g · Fett/Fat: 16 g · Carbs: 17 g