1-1/2 c olive oil
3 lbs GROUND TURKEY
1-1/2 tsp freshly grated nutmeg
1 tbsp onion salt
2-1/4 c fresh cilantro, finely chopped
48-oz whole berry cranberry sauce
3 Red grapefruit, peeled, seeded, chopped and drained
3 Green jalapeno, seeded and chopped
3 Red jalapeno, seeded and chopped
3/4 c finely chopped red onion
1 tbsp salt
12 Corn tortillas
3 c shredded lettuce
As needed sour cream
As needed chopped pecans, toasted
Heat large pan on medium heat for 3 to 4 minutes, add oil and heat briefly. Add turkey and reduce heat to medium. Stir in nutmeg and onion salt.
Stir and cook approximately 10 minutes until turkey is no longer pink. Add cilantro and cook an extra 5 minutes.
Cover, reduce heat to warm and hold for service.
In a food processor, fitted with a metal blade, combine cranberry sauce, grapefruit, peppers and onion. Mix until well blended. Stir in salt.
Cover and hold for service.
Scoop 3+ ounces of turkey mixture into each of the tortillas. Add lettuce.
Top with salsa and garnish with sour cream and pecans.