- 1 red onion, halved and thinly sliced
- 1 cup distilled white vinegar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for frying
- 8 corn tortillas (4 in. or 6 in.)
- 3 tablespoons olive oil
- 1 medium white or yellow onion, halved and thinly sliced
- 1/2 teaspoon oregano
- 2 cups shredded cooked turkey
- 1 cup chicken broth
- 2 serrano chiles, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 1 avocado, sliced
- About 1 1/2 cups shredded green and/or red cabbage
- calories 530
- caloriesfromfat 54 %
- protein 27 g
- fat 32 g
- satfat 5 g
- carbohydrate 38 g
- fiber 5.6 g
- sodium 470 mg
- cholesterol 54 mg
How to Make It
In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated.
To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.
To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce.
Note: Nutritional analysis is per serving.
Salbutes are best served on 4- to 6-in. tortillas, which make them much easier to pick up and eat. Look for the tortillas in large packs (they freeze well) at Latin American markets or in supermarkets with substantial Latin-food departments. Use leftover pickled red onion on sandwiches or salads.