I want you to put away that can of jellied cranberry, well, or at least serve it alongside a bowl of freshly made cranberry.  Why?  Because you need to save a cup of those fresh cranberries or do as I do, and buy a couple bags to have on hand for holiday baking (I keep in the freezer all year) or morning scones.  You will need those fresh cranberries to make this fun salsa that is going to be served on top of your Leftover Turkey Tacos with Cranberry Avocado Salsa.

 

Leftover Turkey Tacos with Cranberry Avocado Salsa

I roasted a big ole turkey breast this week to work on some recipes, like a salad, gravy as well as tacos.  Sometimes the food blogging world makes me feel so inadequate, that I haven’t pumped out a month of Thanksgiving dinners, and I felt pressure to get it all done.  Unfortunately, jet lag and work too over, and I only was able to fine tune these tacos.  Which by the way are not only jazzy and fun, but they are really good.

Fresh cranberries can be a bit tart so I sweetened them up with a tad of honey, before making them spicy, savory and citrusy tart.  The turkey is slowly simmered with my favorite taco seasoning, and a little stock.  This helps plump up the meat as well as adding lots of flavors.  A sprinkle of salty cheese, flour tacos and you are all set.  By the way, do use flour tacos, it is kind of like you have to serve a turkey sandwich on white bread!

Happy Leftover Turkey Taco!

Leftover Turkey Tacos with Cranberry Avocado Salsa

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Leftover Turkey Tacos with Cranberry Avocado Salsa 

Ingredients:

4 cups shredded turkey meat
2 tablespoons favorite taco seasoning
1/2 cup turkey or chicken stock
1 cup fresh cranberries
1/8 cup red onion, finely minced
1 teaspoon honey
1 lime juiced
handful (generous) cilantro, chopped
1 medium Fresno pepper, diced and seeded (more or less depending on the heat you like)
1 avocado, diced
kosher salt, to taste
queso fresco
flour tortillas

How To:

Place the turkey, taco seasoning and stock in a large frying pan. Bring to a simmer, and cook over low heat until the stock is reduced and the meat is moist. Stir often.
In a food chopper or food processor, coarsely chop the cranberries. Place into a bowl.
Stir in the red onion, honey, lime juice, cilantro, Fresno pepper, and avocado. Season to taste with salt. Set aside.
Warm the tortillas.
To serve, place a tortilla on a place, top with some turkey, salsa and a sprinkle or two of cheese.
Eat.

 

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