SIZE
For 2
PREPARATION
20 min
DIFFICULTY
- Level 1
Black Friday food just got a little more interesting with these leftover turkey tacos. Tired of the leftover turkey thanksgiving sandwich? These tacos use leftover thanksgiving turkey and introduce an entirely different flavor profile which allows you to switch things up!
Simply open up a jar of Not Just Pasta Sauce and simmer with some spices and chipotle chili in adobo and you’ve got yourself a smokey tomato taco sauce in minutes! Chipotle chilies in adobo work wonders and can be found in most grocery stores.
We love to top the tacos with some greek yogurt (or sour cream) and quick pickled onions for some crunch and vinegary bite.
Although we love to utilize leftover Thanksgiving turkey for these tacos, shredded rotisserie chicken or just cooked shredded chicken breast also does the trick!
Ingredients
2 T | olive oil |
2 tsp | ground cumin |
1 tsp | ground coriander |
1 T | minced chipotle in adobo, plus 1 T of liquid |
1 jar | not just pasta sauce |
2 cups | leftover turkey, shredded |
6 | corn tortillas |
3/4 cup | full fat Greek yogurt |
2 tsps | lime juice, plus lime wedges to serve |
Process
1
In a 12 inch skillet over medium-high, add the oil until shimmering. Add the cumin and coriander and bloom in the oil until fragrant and toasted, about 2 minutes. Add the chipotle chili and stir until slightly darkened, about 1 minute. Add the not just pasta sauce, bring to a boil, reduce heat to maintain a steady simmer and cook until slightly reduced and thickened, about 5 minutes.
2
Add the turkey, toss to coat, and cook until warmed through, 3-5 minutes. Meanwhile, place the corn tortillas right on top of the other free burners to develop some char. Once charred, wrap in aluminum foil to keep warm.
3
Place the sour cream in a bowl and mix with remaining 2 teaspoons chili in adobo and 2 teaspoons lime juice. To assemble tacos, place about ¼ cup meat mixture in each charred tortilla, top with the chipotle crema and pickled onion!
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