We love Taco Tuesday at our house, so we are documenting our weekly taco recipes.
Similar to leftover ham after Christmas, we generally find ourselves with a lot of left over turkey after Thanksgiving. So much so that I have taken to portioning and freezing turkey meat when I am putting the leftovers away to preserve the meat for another use in the future. For a long time, turkey tacos was my family’s Friday-After-Thanksgiving dinner plan.
- 1lb leftover turkey meat from your Thanksgiving bird
- 1 tbsp olive oil
- Seasonings: salt, pepper, paprika, chili powder
- Corn tortillas, olive oil for griddle
- Toppings: shredded cheddar, Pico de Gallo salsa (https://mangiavita.com/2023/08/11/pico-de-gallo/ ), shredded cabbage with lime juice and El Pato hot sauce (in the yellow can, if you can get it).
Cut up the turkey and add to a non-stick skillet with the seasonings and olive oil. Fry up the meat until it has a little bit of caramelization.
Brush the corn tortillas with olive oil and griddle the tortillas until slightly golden. Add meat, toppings, and hot sauce and enjoy!