Escabeche Turkey with Pickled Vegetables

• 1 sweet yellow bell pepper, oil-roasted, peeled, cored, and seeded (page 154)
• 2 tablespoons vegetable oil or olive oil (preferably Spanish)
• 1 1/4 pounds boneless, skinless turkey breast, cut into 1/3-inch by 2 1/2-inch strips
• 2 cups low-sodium chicken stock
• Escabeche Vegetables for Turkey (page 158)
• 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
• Garnish: Iceberg Lettuce Garnish (page 144), chopped fresh cilantro leaves, whole fresh basil or tarragon leaves, or small fennel fronds

1. Cut the prepared sweet yellow bell pepper into 1/4-inch-thick strips (rajas); set aside.
2. In a large, heavy, nonstick skillet, heat the oil over medium heat.
3. Add the turkey strips and lightly sear on both sides.
4. Add the stock and pickled vegetables (with all their liquid) to the pan and cook until the liquid has reduced to one-fourth of its original volume, about 20 minutes.
5. Transfer the contents of the pan to a large bowl.
6. When the turkey has cooled enough, shred the meat with your hands into long, 1/4-inch-wide strips.
7. Discard the remaining liquid and seasonings from the bowl.
8. To serve, lay the tortillas side by side, open face and overlapping on a platter.
9. Divide the lettuce and filling equally between the tortillas and top with salsa and garnish.
10. Grab, fold, and eat right away.
11. Or build your own taco: lay a tortilla, open face, in one hand.
12. Spoon on some lettuce and filling, top with salsa and garnish, fold, and eat right away.

sweet yellow bell pepper, vegetable oil, turkey breast, chicken, vegetables, corn tortillas, cilantro

Taken from www.epicurious.com/recipes/food/views/escabeche-turkey-with-pickled-vegetables-393989 (may not work)