Turkey picadillo is one of my favorite dishes – so much that I keep ground turkey in my freezer and the remaining ingredients in my pantry at all times. This was the perfect dish to whip up after coming home from our vacation – warm, filling, spicy, and quick. I used fresh tomatoes, tomato paste, and Harissa paste and topped the dish with freshly chopped cilantro. Stuffed inside spelt tortillas, it was a fully satisfying dinner (and the leftover turkey made a great dip for tortilla chips the next day). It also pairs perfectly with cilantro-lime rice, sweet potato mash, or with pan-friend plantains.
