2 to 3green chiles, poblanos, Anaheim, chilaca or green bell
2tablespoonscanola, sunflower or grapeseed oil
1/2poundshredded Monterey jack cheese
1 or 2avocados, sliced
3 tablespoonschopped green onions or scallions
lime wedges to serve
12 to 20corn tortillas
Cut the turkey breast into four or five pieces of about the same width and salt them well. Mix the tequila and lime juice and submerge the turkey breast in this. I do this in a Ziploc bag. Refrigerate overnight, or at least 1 hour.
Roast all your peppers, seed and remove the stems and cut into strips or chop coarsely. This can be done a day or two ahead. If you are doing this ahead, toss the roasted chiles with some lime juice and salt and keep in the fridge.
Get a comal or skillet very hot over high heat. Get a tortilla warmer or some kitchen towels ready. Heat the tortillas for a minute or so on each side, until they char just a touch and puff up. Keep them warm in the tortilla warmer or in the towels.
When you are ready to make tacos, pat the turkey breast dry. Cut the marinated turkey into about 10 pieces of roughly equal size. Coat with the oil.
Sear the turkey pieces on the hot skillet for about 2 minutes per side. You want a nice sear, but without overcooking the meat. Set aside as they are finished.
When the turkey is ready, chop it into pieces you want to eat in a taco. Put it back in the skillet with the poblanos and the jack cheese. Toss for a minute or so to melt the cheese and mix well. Serve immediately in the tortillas with the toppings.
NOTE: This recipe doesn't include the brining time, if you are brining the turkey breast.
Keys to Success
Use high heat and a high smoke point oil like canola to get a great sear on the turkey, then let it rest on a cutting board for a few minutes to fully cook through. Then chop small.
If you don't want to roast your own peppers, you can use canned ones.
I prefer corn tortillas here, but flour tortillas work well, too. You won't need as many. Either way, make sure they are warm and soft.