Turkey Tacos

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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.

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I like to add a tsp of Nutmeg and a little less sugar.