Turkey tacos

Leftovers from your Thanksgiving feast taste twice as delicious mixed with warm cranberry salsa and tucked in corn tortillas.

Turkey tacos
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes

Turkey tacos with warm cranberry salsa

START TO FINISH: 10 MINUTES  /  SERVES 2

1 cup leftover turkey from Thanksgiving

4 corn tortillas

Warm Cranberry Salsa

2 Tbsp. olive oil

½ red onion, diced 

1 cup cooked corn, fresh or frozen 

1 cup cranberries, fresh or frozen 

1 clove garlic, minced

¼ cup orange juice

1 tsp. honey 

1 Tbsp. lime juice

⅛ tsp. salt

2 cranks of freshly ground pepper

PLUS: Cilantro, scallions, pomegranate seeds, lime wedges (optional garnishes)

 

COOKING TIP

Cut carbs with this swap:
These tacos taste just as terrific with ready-made jicama wraps or lettuce wraps instead of tortillas.

Nutrition information

Per taco: Calories 205; Carbohydrates 27 g; Protein 8 g; Fat 8 g; Saturated fat 1 g; Sodium 77 mg; Potassium 253 mg; Fiber 4 g; Sugar 6 g; Calcium 29 mg

Directions

1. Warm your leftover turkey in the oven or microwave.

2. While your turkey warms, start making the salsa. Add oil to a medium-size pan and sauté onion on medium heat for about 3 minutes.

3. Add corn, cranberries, garlic, orange juice, honey, lime juice, salt, and pepper, and cook for 3 to 5 minutes until the juice is reduced (almost gone).

4. Cube or shred the turkey and mix it with the salsa.

5. Assemble the tacos by spooning ½ cup turkey-salsa mixture into each tortilla.

6. Top with garnishes and a squeeze of lime, if you’d like.

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