Name: Leftover Turkey Tacos with Cranberry Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: TexMex
Ingredients: 8 to 12 corn tortillas; Extra virgin olive oil; 2 cups grated Monterey Jack cheese, or mild cheddar; Cooked turkey meat, cut into bite-sized pieces; Lettuce, thinly sliced; Fresh cilantro for garnish; 1 1/2 cups fresh or frozen cranberries; 1/2 apple, peeled and cored; Chopped serrano or jalapeno chili to taste (about a half a chili, but taste for desired heat); 4 tablespoons sugar; 2 tablespoons ginger, peeled and chopped; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime or lemon juice; Dash salt

Leftover Turkey Tacos with Cranberry Salsa

Make this turkey taco recipe with cranberry salsa to use up Thanksgiving turkey leftovers.

25 min total 15 min prep 10 min cook 4 491 cal

Instructions

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1 Put the cranberries, apple, chile, sugar, ginger, cilantro, and lime or lemon juice in a food processor and pulse until coarsely shredded, about 10 short pulses. Let sit 15 minutes for the cranberries to macerate. Y ou can also use cranberry relish , just add chopped chiles and cilantro.
2 Heat a large frying pan on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first. Place a small amount (1/2 a teaspoon) of oil in the pan and spread to coat the bottom of the pan. Place a tortilla in the pan and let it heat up until bubbles start to form. Then flip it over.
3 Sprinkle grated cheese on half of the tortilla, and top with chopped cooked turkey. Fold the empty half of the tortilla over the side with cheese and turkey (like an omelette). Cook until the cheese begins to melt, then flip the taco over so that the tortilla browns on the other side as well. Continue to cook the tacos in this manner. To serve, open up the tacos and put some chopped lettuce and plenty of cranberry salsa over the cheese and turkey. Garnish with fresh cilantro leaves. Did you love the recipe? Leave us some stars and a comment below!