Each taco contains:
1 purchased taco shell (or prepare your own from scratch)
1/3 cup seasoned cooked turkey
1/4 cup veggie slaw
1/8 cup mango salsa (we prefer Cucina & Amore, Piquillo Pepper & Mango Salsa)

Cooked Turkey
Place two turkey tenderloins in a skillet with a lid.  Cover with water and simmer over medium heat.  Cover with the lid and continue to cook until turkey is no longer pink (10 to 12 minutes and reaches 165 degrees).  Remove from the pan and place on a cutting board to cool for 10-15 minutes.  Shred with 2 forks and place back in the skillet.  Season with your favorite taco seasoning mix.  Heat until warm.

Veggie Slaw (Yields 10 tacos)
2 cups coleslaw mix
1 Tbls chopped sweet white onion
1 Tbls chopped red pepper
1/2 stalk chopped celery
1 chopped radish
1/2 cup milk
1/2 cup salad dressing
1 Tbls white vinegar
1 Tbls sugar
Black pepper & salt to flavor
*If desired, add a finely minced jalapeno

Fried Taco Shells
Vegetable oil for frying
8" flour tortillas

Heat about 1 inch of oil in a heavy skillet with tall sides over medium to medium-high heat for 10-15 minutes until it reaches 365 degrees F.

Fry one tortilla at a time in the oil.  Place tortilla flat on the oil and fry for about 15 seconds.  Flip tortilla over and use tongs to squeeze the sides together to form a taco.  Hold in the oil for another 15 seconds until lightly browned and crisp.  Set on a paper towel to absorb excess oil.  Sprinkle with salt.  Enjoy these immediately while they are crispy, otherwise they tend to become chewy.