Salsa Verde Turkey Soft Tacos | Oregonian Recipes

Ingredients

• 12 to 16 corn tortillas
• 1 pound tomatillos, husked, rinsed well and quartered
• 2 to 3 serrano chilies, seeded and coarsely chopped
• 1 small white onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• Salt
• 1 cup water
• 1/4 cup packed chopped fresh cilantro
• Pinch granulated sugar
• 2 to 3 cups chopped cooked turkey (preferably dark meat, or mix white and dark)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium-large red onion, halved and sliced lengthwise into 1/4-inch slices
• 3 large poblano chilies, cored, seeded and sliced into 1/4-inch slices
• 1 teaspoon cumin seeds
• 2 limes (juice of one lime, the other quartered)
• Sour cream
• Hot sauce