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