Escabeche Turkey with Pickled Vegetables

1. 1

   Cut the prepared sweet yellow bell pepper into 1/4-inch-thick strips (rajas); set aside.

2. 2

   In a large, heavy, nonstick skillet, heat the oil over medium heat.

3. 3

   Add the turkey strips and lightly sear on both sides.

4. 4

   Add the stock and pickled vegetables (with all their liquid) to the pan and cook until the liquid has reduced to one-fourth of its original volume, about 20 minutes.

5. 5

   Transfer the contents of the pan to a large bowl.

6. 6

   When the turkey has cooled enough, shred the meat with your hands into long, 1/4-inch-wide strips.

7. 7

   Discard the remaining liquid and seasonings from the bowl.

8. 8

   To serve, lay the tortillas side by side, open face and overlapping on a platter.

9. 9

   Divide the lettuce and filling equally between the tortillas and top with salsa and garnish.

10. 10

    Grab, fold, and eat right away.

11. 11

    Or build your own taco: lay a tortilla, open face, in one hand.

12. 12

    Spoon on some lettuce and filling, top with salsa and garnish, fold, and eat right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.