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Dr. Ian Smith's Turn Back the Clock Taco

Originally aired

INGREDIENTS
  • 2 tomatoes, diced
  • 2 cloves garlic, finely chopped
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tablespoon chipotle powder
  • Juice of 1/2 lime
  • Corn or wheat tortillas
  • 1 package ground dark meat turkey
  • A handful cilantro
  • Vegetable oil, for drizzling
  • 2 pounds cremini mushrooms, cleaned and sliced
  • Salt and pepper
  • 1 cup plain yogurt
PREPARATION

In a large skillet, heat vegetable oil, a few turns of the pan. When oil is hot, add in the mushrooms; brown, stirring occasionally. Season with salt and pepper to taste. Remove to a plate.

While the mushrooms brown, process the yogurt and cilantro together in a food processor. Remove into a serving dish and reserve.

In the same skillet the mushrooms were cooked in, heat a little more oil, if necessary over medium-high heat. Once hot, add the turkey; season with salt and pepper. Break it up with a spoon as it browns. Once brown, add garlic and peppers, and saut with meat until tender. Turn down heat and season with salt, pepper and chipotle powder. Add the mushrooms back to the pan and mix everything together. Squeeze the lime juice over the mixture.

Char your tortillas over an open flame or pop them into a warm oven to soften them up a bit.

Serve a tortilla with turkey meat and pepper mixture, top with cilantro cream and a few diced tomatoes.

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