A few of my friends are hosting Thanksgiving with their families for the weekend this year, and in need of ideas on what to serve them. Turkey tacos are a great idea for a post Thanksgiving day gathering. They’re a great idea if you have a lot of leftover turkey. You can shred the entire batch of leftover meat and convert it into this wonderful recipe.
Turkey tacos are perfect for any family gathering and party as they’re stacked full of flavor. Each bite will provide a juicy, smoky bundle of meat coupled with ingredients that make this dish a true crowd pleaser.
A very cold glass of beer would go nicely with turkey tacos, but if beer is not your thing how about a red wine sangria?
Apologies, I haven’t posted a sangria recipe to date. Why, I do not know as I love me some sangria. I made a sangria a couple of summers ago that was so smooth my friends and family drank me dry. Heck, a few left drunk! Tacos are very often filled with many flavors, so an accompanying drink is a good idea. Here’s a more comprehensive list of drinks ideas:
- Syrah / Reisling
- Fuity margarita
- Red wine sangria
- Ice Tea / Lemonade
You can prepare the turkey part of these turkey tacos prior to when you need them. Just store in the fridge until you’re ready to serve your tacos. The turkey mixture will benefit from being made ahead of time, and the flavors will heighten just a touch.
I topped my tacos with mashed avocado and cilantro, but if you don’t have these ingredients, feel free to substitute. A crunchy and creamy mound of coleslaw would go down a treat, or instead go naked and just add a tasty barbecue sauce.
As I mentioned, turkey tacos are a crowd pleaser and ideal for parties and gatherings, but a couple between two works just as well. Give this recipe a try with your leftover turkey, and let me know what you think.
- 2 tbsp cooking oil I used grapeseed oil
- 1 1/2 cups yellow onions sliced thin
- 2 cloves garlic sliced thin
- 4 cups shredded turkey
- 2 tbsp chipotle in adobo sauce chopped
- 3 tbsp tomato paste
- 1/2 tsp cumin
- 3 cups chicken broth
- Salt to taste
- 8-10 flour or corn tortillas
- 2 haas avocados peeled, stoned and mashed
- 1/4 cup cilantro leaves
- 2 limes cut into quarters
Equipment & Utensils
- Large skillet with cover
- Heat oil on a high heat in skillet then add onions and garlic and cook until flavors release.
- Add turkey, chipotle in adobo sauce, tomato paste and cumin.
- Carefully pour chicken broth on top and mix thoroughly.
- Continue to mix and cook until liquid begins to bubble then lower heat to medium.
- Taste sauce, and add salt to taste, no more than a 1/4 tsp at a time.
- Cover skillet and lower heat once more to simmer and allow flavors to penetrate turkey for approx. 15 mins.
- Taste sauce to make sure the flavors are to your liking, and correct if needed then remove from heat.
- Heat tortillas in a pan or the oven, then divide turkey mixture among the tortillas.
- Top with cilantro and avocado and serve immediately with limes on the side.