I came up with this recipe in my early 20s when my taste buds and culinary skills were still somewhat “in development,” but haven’t made it in quite some time (without saying how old I am now, heh). I recently remade this to find out if my younger self had merely fallen in love with the alliteration, or if it still holds up. And, for the most part, it does! Of course, I love the Mexican/Korean and Mexican/Indian restaurants that have sprung up in recent years, so this may be another way to fuse disparate but compatible flavors.

The combination of sweet/salty in the teriyaki and gouda pairs surprisingly nicely. I added the lime this time around, which helps to cut some of the sweetness with a little acid. You can make this with more traditional soft tortillas, though the hard shell adds a nice crunch.

This makes enough for two people with a little leftover, or three to four people if you add some chips and guac or another side dish.

1 package lean ground turkey
1 small onion or shallot, minced
1 garlic clove, minced
1-2 tbsps. sesame oil  
1/2 c. teriyaki sauce (the link goes to a recipe, though you can use bottled)
1 tsp. Chinese 5-spice
taco shells or tortillas
fresh spinach leaves
smoked gouda, shredded or sliced
fresh cilantro, roughly chopped (optional)
fresh lime wedges (optional)

Heat the sesame oil in a frying pan (or wok, if you have one) on medium heat. Add the minced onion and garlic. Sautee, then add the turkey, stirring it in and breaking it into smaller pieces until it browns. Add the teriyaki and 5-spice and continue to simmer until the liquid cooks down.  

To prepare, fill a taco shell with turkey, gouda, and spinach. Sprinkle on some cilantro and/or lime juice if you feel so inclined. Serve without derision or sarcasm.