Turkey Tacos Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 -6 servings
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Calories
283 kcal
-
Cuisine
American
Turkey Tacos Recipe
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Transform leftover turkey into these flavor-packed and juicy Turkey Tacos! These leftover turkey carnitas are perfectly seasoned with a balance of smoky, sweet, citrusy, and savory ingredients. It's the perfect way to enjoy leftover turkey or chicken!
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Ingredients
- 2 - 3 cups cooked turkey shredded; dark & light meat, smoked or roasted, may also use chicken or ground turkey
- 1 large naval orange juiced, about ⅓ of a cup
- 1 lime juiced, divided
- ¼ - ½ cup chicken broth or stock (may or may not need)
- 4 ounce green chiles hot or mild, canned (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon honey
- ½-1 teaspoon smoked paprika
- 2 tablespoons oil neutral, like Avocado oil
- 1 large red onion diced, or sliced
- 1-2 cloves garlic minced
Turkey Taco Topping Ideas
- 6 tortillas corn or flour
- cilantro minced
- red onion diced
- shredded cheese Mexican, Cotija, your favorite
- avocado sliced or diced
- green onion diced
- salsa
- tomatoes diced
- sour cream or Mexican crema
- lime wedges for serving
Instructions
- Tear or shred turkey or chicken into smaller pieces, best when it’s a combination of light and dark meat, but either can be used.
- In a medium bowl add orange juice, juiced half a lime, green chiles, cumin, garlic powder, smoked paprika and honey, stir to combine. Add turkey to spice mixture and toss to coat.
- In a medium pot or small dutch oven, heat 1 tablespoon of oil, add the turkey mixture and over medium-low heat simmer for 30 minutes until tender. Add a little chicken broth as it starts to dry out, you want it to stay moist. Shred turkey a bit more in the pot; turkey should be tender and shred easily.
- About 10 minutes before the turkey is done, heat a heavy skillet (cast iron) over medium heat, add a tablespoon of oil and saute the red onions until soft and caramelized, about 5-7 minutes, during the last minute, toss in the garlic and stir until fragrant.
- Increase the heat to medium high heat, add a tablespoon more oil if needed and add the turkey, sautéing and turning the meat about every 5-6 minutes, for a total of 15 minutes. Meat should get a little crispy. Finish by squeezing half a lime over the meat. Add salt and pepper to taste.
- Divide the meat into tacos, top with your favorite toppings.
Equipments used:
Notes
- Fridge | Store the leftover chicken taco mixture in an airtight container in the refrigerator for three to four days.
- | Store the leftover chicken taco mixture in an airtight container in the refrigerator for three to four days.
- Freeze | Store the completed rotisserie chicken taco mixture in the freezer for up to six months, though keep in mind that flavor may diminish over time.
- | Store the completed rotisserie chicken taco mixture in the freezer for up to six months, though keep in mind that flavor may diminish over time.
- Reheat | Reheat in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a covered dish in 30-second intervals until heated evenly. Add a splash of broth if the mixture seems dry
- | Reheat in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a covered dish in 30-second intervals until heated evenly. Add a splash of broth if the mixture seems dry
- *Nutritional information includes corn tortillas, but no toppings.
- You may use this same process with leftover chicken as well.
- If you don’t have leftover Thanksgiving turkey but still want to try this tasty taco recipe, use about a pound of ground turkey and adjust the seasonings as needed.
- Leave the green chilies out for a milder spice. You can also replace them with 1/2 - 1 teaspoon chili powder.
- Add a tablespoon of adobo sauce and/or a chipotle pepper to the turkey mixture for a more authentic taco flavor.
- Use taco seasoning instead of paprika, cumin, and garlic powder - or make homemade taco seasoning for your next Taco Tuesday!
- Add fresh chicken breasts or ground turkey if you don’t have enough Thanksgiving turkey leftovers for this recipe.
- Fridge | Store the leftover chicken taco mixture in an airtight container in the refrigerator for three to four days.
- Freeze | Store the completed rotisserie chicken taco mixture in the freezer for up to six months, though keep in mind that flavor may diminish over time.
- Reheat | Reheat in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave in a covered dish in 30-second intervals until heated evenly. Add a splash of broth if the mixture seems dry
Nutrition Information
Show Details
Serving
2tacos
Calories
283kcal
(14%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
47mg
(16%)
Sodium
220mg
(9%)
Potassium
450mg
(13%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
299IU
(6%)
Vitamin C
41mg
(46%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 283kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 47mg | 16% |
| Sodium | 220mg | 9% |
| Potassium | 450mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 41mg | 46% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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