Matt's Turkey Tacos
There's no denying that from now until the end of the year is prime turkey time. I suspect you might even see a very similar Thanksgiving meal appear during Christmas, give or take a ham and prime rib served alongside. And this means lots of turkey leftovers. I have no shame in telling you that I've eaten a few days worth of turkey already, and plan on roasting at least one more next month. And while I'd never publicly knock the turkey-stuffing-gravy trifecta, I've gotta ask you: Where's my spice? Where's my flavor? I’m opting for turkey tacos this year, a quick and easy recipe that uses what I have but pays homage to the flavors I grew up eating. And it couldn’t be any easier.
The turkey meat is shredded, re-seasoned, and nestled into a tortilla shell. But after that, the rest is up to you. Generous dollops of guacamole, some sour cream or Mexican crema, salsa, pico de gallo. You name it and you can do it. And if you've got a particularly flavorful bird and are concerned about the cross-cultural flavoring wrought from adding new spices, well, don't worry. It'll just add an extra dimension. Remember, these are leftovers — you aren't starting with a fresh slate.
4-8 corn tortillas or pre-made taco shells, depending on the size of the tortilla
optional: jalapeños, Mexican crema , pickled carrots and onions, radishes
- Place the chopped onion and oil in a skillet and sauté until cooked, about 5 minutes.
- In the same pan add the shredded turkey, cumin, pepper and water to the onions. Stir to mix spices and cook for 3 to 5 minutes, until the water evaporates.
- Remove from heat. Season with salt if needed, it will depend on the original flavor of your turkey.
- Place the cooked turkey into the taco shells (you can make your own by frying corn tortillas in hot oil and forming into a taco while they’re still soft).
- Top each taco with lettuce, tomato, shredded cheese, sour cream or anything extra you'd like. I'm a sucker for pickled carrots and jalapeños on mine.
Find Matt at mattbites.com.