Leftover Thanksgiving Turkey Tacos

Contributor
If you have loads of leftover turkey and you’re not sure what to do with it, you can use turkey in your next taco recipe
Leftover Thanksgiving Turkey Tacos

Rosa Mexicano

If you have loads of leftover turkey and you’re not sure what to do with it, you can use turkey in your next taco recipe. Make a cranberry and tomatillo chutney (using your leftover cranberry sauce, of course) and you’ll have a hearty and delicious post-Thanksgiving lunch option.

128
Calories Per Serving
Deliver Ingredients

Ingredients

For the salsa verde:

  • 1 Pound green tomatillo, washed, roughly cut
  • 2 jalapeños, stems removed
  • 1/2 Cup white onion, chopped
  • 1 whole peeled garlic clove
  • 1 bunch cilantro, roots removed
  • Kosher salt, to taste

For the tomatillo-cranberry salsa:

  • 1 Cup salsa verde
  • 2 Tablespoons cranberry sauce
  • Kosher salt, to taste

For the turkey:

  • 1 Tablespoon canola oil
  • 1/2 Cup white onion, chopped
  • 1 Tablespoon jalapeño, chopped
  • 1 Tablespoon leftover turkey, shredded, white and dark meat
  • Kosher salt, to taste
  • Tortillas, for serving

Directions

For the salsa verde:

Place the roughly cut tomatillos, jalapeños, onions, garlic, and cilantro in a blender and blend until it becomes a textured salsa.

For the tomatillo-cranberry salsa:

Combine salsa verde with cranberry sauce. Season with salt and adjust ratios to taste.

For the turkey:

Heat the canola oil in a sauté pan. Cook the white onion and jalapeño until onion is translucent. A little brown color is ideal. Add shredded turkey, salt and pepper; brown to taste. To serve: Heat soft corn tortillas; fill with spicy turkey sauté and tomatillo cranberry salsa, plus any leftover Thanksgiving vegetables, such as roasted sweet potato, winter squash, greens or Brussels sprouts.

Leftover Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Leftover Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nutritional Facts

Total Fat
5g
8%
Sugar
12g
N/A
Saturated Fat
0.5g
2.4%
Cholesterol
1mg
N/A
Protein
3g
6%
Carbs
19g
6%
Vitamin A
52µg
6%
Vitamin B6
0.2mg
11.7%
Vitamin C
37mg
61%
Vitamin E
2mg
10%
Vitamin K
55µg
69%
Calcium
32mg
3%
Fiber
5g
18%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
1mg
8%
Magnesium
43mg
11%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
17%
Phosphorus
94mg
13%
Polyunsaturated
1g
N/A
Potassium
604mg
17%
Riboflavin (B2)
0.1mg
5.9%
Sodium
574mg
24%
Thiamin (B1)
0.1mg
7.4%
Zinc
0.7mg
4.4%

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