Brown the diced turkey breasts in a deep pan with a drizzle of extra-virgin olive oil. Add salt and pepper to taste.
- 8 corn tortillas
- 2 turkey breasts
- 3 cloves of garlic
- ½ lemon
- A dash of Borges extra virgin olive oil
- 80 g Borges sliced green olives
- Salt and pepper
- 1 teaspoon oregano
- A pinch of ground cumin
Step by step
Crush the garlic cloves in a mortar, combine with the lemon juice and add to the pan. Cook everything together over low heat for about 5 minutes.
Add the oregano and cumin along with the olives and cook for one more minute, stirring constantly.
Heat the tortillas in a very hot pan and serve them next to the filling for assembling the tacos.