You can ask Sam additional questions by going to his web site, www.samcooks.com.

1. Put the canola oil in a 12-inch nonstick skillet over medium heat. Cut the turkey into strips about 3/4-inch wide. Add to the pan and increase the heat to high. Season with the cumin, chipotle pepper, and salt to taste. Stir for 2 minutes, then add the wine. Cook, stirring periodically until almost all the liquid evaporates, about 3 minutes.

2. Meanwhile, cut 1/2-inch from bottom of the watercress bunches. Put the watercress bunches in the salad spinner and fill with water. Drain and spin dry. Wrap in paper towels to remove excess moisture. Put into a serving bowl or on a plate.

3. Drain the roasted peppers in a small colander. Meanwhile, peel and quarter the onion. Put the roasted peppers, onion, and cilantro leaves in a food processor. Pulse until coarsely chopped. Juice the lime half and add to the food processor with salt to taste. Pulse until well combined but still slightly chunky. Put into a serving bowl.

4. Spread the tortillas on a microwave-safe plate and cover with a paper towel. Cook in a microwave oven on high power for 20 seconds. Meanwhile, spoon the cooked turkey onto a platter. Put the sour cream in a small serving bowl. To assemble a taco, lay a tortilla flat and put a few sprigs of the watercress down the center. Then add 1 to 2 ounces of turkey, 1 tablespoon of sour cream, and 1 tablespoon of salsa. Do not overfill. Fold and eat. Serve 3 tacos per person.