Harvest Huzzah Tacos

 At some point in your life, you will end up at one of those places-- Renaissance Faires, coureurs du bois reenactments, pow-wows-- that feature both giant turkey drumsticks and extreme peer pressure to purchase one of the things.  At some point in your life, you will succumb to the pressure.  Well, don't just stand there like a schmuck gnawing on something whose mass is the rough equivalent of your own cranial matter.  Ask the nice lady-- or the buxom wench, whatever-- for an extra piece of aluminum foil, stick an extra dollar in the tip basket, and take that sucker home.  That's good meat and you can use it in far more suitable ways once you get out of the carnival and away from the port-a-johns.

Like this:

Harvest Huzzah Tacos 
1 package corn tortillas (or make your own... show-off!)
1 hunk of smoked turkey, preferably hacked off a leftover drumstick
1 package queso fresco (can be purchased at Mexican markets or in a lot of supermarkets these days)
1 pomegranate
1 ripe red tomato
1 Haas avocado from California or Mexico (not those giant crappy ones from Florida!)
Limes
Salsa of your choice-- green tomatillo is probably best
A lot of little bowls.

Quarter limes and set aside.  Remove pomegranate seeds from rind and set seeds aside.  Dice tomatoes and avocado and set aside in separate bowls.  Crumble queso fresco into oddly-shaped chunks (it looks a lot like feta) and set aside.  Shred turkey-- this is the hard part.  The two-fork method didn't work so well for me and I used my fingers.  Now, prepare tortillas by warming them (in a pre-warmed pan) over medium heat about 10-15 seconds per side.  They may puff a little or acquire some crispy blisters, but this is all to the good.

Place two tortillas on each dinner plate.  Put a small pile of shredded turkey in each tortilla, then put on the queso fresco, tomatoes and avocado, and pomegranate seeds in that order.  Serve with limes and salsa on the side. 

Makes lots.  I mean, LOTS.  You can probably get about 24-30 cantina tacos out of this quantity of ingredients.  I used a fraction of my ingredients and got six well-filled tacos out of it.  I also used cold turkey with warm tortillas for a nice contrast, and omitted tomatoes from some of the tacos because I really, really like avocado by itself.  My beverages of choice were sangria soda and Jarritos lime soda.

Dessert recommendation: one (1) ancho chile truffle.  Enjoy!
 
PS: Yes, I invented this recipe.  If you share it, please give credit.  Thanks.