I’ve always been fascinated by fusion dishes, but it always seems to me to be a hit or miss affair, no matter what cultures are force-collided in a pan or bowl. What follows is the melding of two flavors I’ve been playing with since we got married. An early dish I perfected was my turkey tacos, which Ron went crazy for when we still lived in his tiny bachelor apartment. This is how I brought that dish to Morocco.
I love making tacos, whether beef, fish, vegetable, turkey, etc. It’s a fun way to experiment with flavors. I have made turkey tacos many times and wanted to switch things up. This dish features spices used in eastern cuisine.
Cumin, turmeric, paprika and coriander can be found at your local supermarket. I recommend having these spices as a part of your pantry staples. I use them all the time when I cook, and they can add a nice kick to certain meats and vegetables.
I also made a yogurt herb sauce to top these international tacos, along with a radicchio and cucumber honey slaw. This dish may seem like it has many parts to prepare. It actually was simple, and the only cooking to do was the turkey mixture.
Moroccan Tacos. ©Reel Chow
