So everyone talks about loving leftover turkey sandwiches, and while I like a turkey & cranberry sandwich okay, leftover turkey for 4 days straight gets old really quickly. I didn’t want to waste my Amish-hormone-free-organic-free-range turkey Thanksgiving leftovers, so I had to find a way to spice it up a bit. My mom used to make leftover brisket into tacos, so maybe leftover turkey could work similarly? I found this innovative and easy recipe that I only had to slightly adapt.
I ❤ jalapenos & onions.
While you do the cooking, employ a cute tortilla man to help you out:
The verdict? Awesome way to do leftovers! I would recommend this for other meats too. I was sooo tired of the taste of turkey, and this really spiced it up. I had a side salad with EVOO, ACV (Apple Cider Vinegar) dressing & topped with Nutritional Yeast – that stuff is addictive, yum!
Thanksgiving Leftover Turkey Tacos
Adapted from this recipe
0.5 lbs leftover (cooked) turkey meat
1 T Extra Virgin Olive Oil
~1 c. vegetable broth
1/2 small red onion
Paprika, Ancho Powder, Red Chili Powder, Cumin & Cayenne to taste
Salt & Pepper
1/2 T Worcestershire Sauce
Juice of 1/2 lime
Corn Tortillas (made from Bob’s Red Mill Masa Harina flour)
Toppings: Greek Yogurt (sub for sour cream), Salsa, Avocado, & Cilantro
Shred meat with a fork. Slice onion & jalapeno into strips & sauté in olive oil on medium heat. Add jalapeno seeds to increase heat level.
Add turkey then 1/3 c. vegetable broth. Season with Paprika, Ancho, Red Chili, Cumin & Cayenne to taste. Add Salt & Pepper then reduce to medium low and let simmer. Stir and add broth as needed and add lime & Worcestershire Sauce at the end.
Serve on warm corn tortillas with lots of toppings.