1 Pound turkey scallops
2 Tablespoons olive oil
1 Teaspoon salt
1/2 Teaspoon pepper
4 corn tortillas
1 Cup refried black beans
1/4 Cup red salsa
1/4 Cup pickled shallots
1 avocado — sliced
Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast iron pan over high heat until smoking. Sear the turkey slices about half a minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board. To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot. Thinly sliced turkey, well-seasoned and panseared, makes an excellent quick taco filling. These actually bear more resemblance to authentic Mexican food than all those crisp, ground beef filled tacos. This recipe can be assembled quickly from things it is easy to keep in the house, but can be adapted to include leftovers in your refrigerator. If you have only pink beans use them instead; add tomato slices if you have them, or other pickled vegetables instead of the shallots. 10/22/96 show