Herbie's Tacos

My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten.

His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because , as Steve says, "If they're not dripping down your hands, you didn't do something right."

Herbie's Tacos

Recipe by Katie Lee Biegel

Prep time: 20 min

Cook time: 25 min

Total time: 45 min

Yield: 24 tacos

Ingredients

For the taco meat :

• 2 tablespoons canola oil
• 1/2 cup minced cilantro
• 1 bunch scallions, thinly sliced (white and green parts)
• One 7-ounce can chopped green chiles (medium heat)
• 2 pounds ground turkey
• 2 tablespoons garlic salt
• 1/4 cup chili powder
• 1/4 cup hot taco sauce, plus more for serving
• 1/4 cup green taco sauce, plus more for serving (recommended brand is La Victoria)

For the salad :

• 1 head iceberg lettuce, shredded
• 1 bunch scallions, thinly sliced (white and green parts)
• 1/2 cup minced cilantro
• 1 avocado, diced
• 1/2 cup Italian-style vinaigrette dressing (I like Ken's)

For the shells :

• 1 cup canola oil
• 24 white corn tortillas

For the garnish :

• 2 cups shredded cheddar cheese
• 1/2 cup sour cream

Cooking Directions

1. For the meat taco: In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add the chiles and cook 1 minute, stirring constantly. Stir in the turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When turkey has cooked through, about 8 to 10 minutes, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.
2. For the salad: As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.
3. For the shells: Line a baking sheet or large plate with paper towels. In a medium skillet, heat the oil over medium-high heat. When the oil is hot , use tongs to place a tortilla gently in the oil one at a time. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip, and cook an additional 20 seconds. Lift out of the oil and drain on the paper towels. Repeat with the remaining tortillas, one at a time. (The shells should not be too crisp when they come out of the oil. If they become too crisp tacos will be difficult to stuff.)
4. Assemble the tacos by spooning the meat into the shells and topping with cheese, salad, and sour cream.

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This recipe is also featured in my cookbook!