Turkey and Cranberry Salsa Tacos
Makes 4 servings.Use Cranberry Relish with Orange, Lime, and Mint or turn any leftover cranberry sauce into the quick cranberry salsa here.
Ingredients
Quick Cranberry Salsa
- 1 cup leftover cranberry sauce
- 1 Serrano chili, seeded and minced
- 2 tablespoons minced fresh cilantro
- Fresh lime juice to taste, 1-3 tablespoons, depending on sweetness of the cranberry sauce
Coleslaw
- 1 8- ounce package shredded coleslaw mix
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 Serrano chili, seeded and minced
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- Salt and freshly ground black pepper
Turkey and Tacos
- 8 corn tortillas
- 3 tablespoons olive oil
- 1 red onion, halved and thinly sliced
- 2 cups thin strips cooked turkey meat
- ½ teaspoon chipotle chili powder or hot smoked paprika
- 1 large avocado, sliced
Instructions
- For the cranberry salsa: Combine the cranberry sauce, minced chili, and cilantro in a small bowl. Mix in enough lime juice to season to taste.
- For the coleslaw: Combine the coleslaw mix, onion, cilantro, lime juice, and chili in a medium bowl and mix to blend. Stir in the mayonnaise and yogurt. Season to taste with salt and pepper.
- For the turkey and tacos: Cook the tortillas directly over a gas flame or on a hot dry skillet until beginning to brown in spots, about 20 seconds on each side. Transfer to a tortilla warmer or cover with foil to keep warm.
- Heat the oil in a large nonstick skillet over medium heat. Add the sliced onion and sauté until beginning to brown, about 5 minutes. Add the turkey. Sprinkle with chipotle chili and sauté just until heated through, about 1 minute. Season to taste with salt and pepper.
- Place the tortillas, turkey, coleslaw, salsa, and avocados on the table and allow everyone to assemble their own tacos.