with the ground turkey and Jasmine Rice. We have been making that since you posted it a long time ago. I also make a salsa out of the roasted tomatillos, black olives, onion, and lime juice. I think you may have suggested that, as well. It is a nice change from our family recipe that our kids grew up on and still make.
I love using the King Corn Tacos (they are larger) because we like a lot of green salad in our tacos. So we fill the crisped shell with the meat mixture, then the tomatillo salsa, then a simple, undressed salad of lettuce and garden cherry toms. I love the tomatillo/tomato combo.
In fact, I am including your recipe into a small cookbook I am giving to our children this Christmas with all their faves from childhood.