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Turkey tacos

SERVINGS
Serves two people Servings
RATE THIS RECIPE
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SERVINGS
Serves two people Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3/4 pound leftover skinless turkey, diced
  • 1/2 cup store-bought salsa verde
  • 4 cup soft corn tortillas
  • 1/4 cup fresh guacamole (see recipe below)
Guacamole
  • 3/4 pound leftover skinless turkey, diced
  • 1/2 cup store-bought salsa verde
  • 4 cup soft corn tortillas
  • 1/4 cup fresh guacamole (see recipe below)
  • 1/4 cup chopped cilantro
  • 2 clove garlic, minced
  • 2 clove ripe avocadoes, pitted and peeled
  • 1/4 cup minded onion
  • 2 tablespoon minced jalapeño pepper

Preparation

Baking Directions:

Tacos are the perfect post-Thanksgiving meal.

First, you’re sick of cooking, so you need dishes that don’t require much time or effort.

And second, tacos are easy to modify, so they provide an opportunity to use up those extra vegetables that didn’t make it to the dinner table.

Onions and peppers are obvious choices, but pan-fried squash and potatoes fold in just as well.

Just dice them small and toss them with salsa and you’ve got an instant taco stuffer.

  Heat the turkey in a skillet and then remove.

Add tortillas and cook until lightly toasted.

Toss turkey with salsa verde.

Divide among tortillas, top with guacamole, and garnish with cilantro.

330

calories, 12.5 g fat (3 g saturated), 550 mg sodiumFor guacamole:Combine the cilantro and garlic on a cutting board and use the back of a chef’s knife to work them into a fine paste; a pinch of coarse salt helps this process.

(If you own a mortar and pestle, there’s never been a better time to use it.)

Transfer the paste to a bowl and add avocado.

Use a fork to smash the avocado into a mostly smooth — but still slightly chunky — puree.

Stir in the onion, jalapeño, lemon juice, and salt.