Turkey Tacos

I’ll spare you the long-winded, self-indulgent preramble. If you live in the US, you know exactly where this is going: you have a metric crockload of leftover turkey, and you’re trying to figure out what to do with it all. This works really well to resuscitate undercooked or dry bird, too. You can reuse a pound of it this way, anyway. Think of it as a public service…

Anyway, the wife suggested I half the recipe, because Mason probably wouldn’t want turkey tacos. But when he tasted the meat, he was all in. I really didn’t know what to expect, but in the end it was a hit at FAR Manor.

I started eating before I had a chance to take the picture…

Turkey Tacos
1 lb. leftover Thanksgiving turkey (or any-other-time turkey), shredded
2T oil
1 packet taco seasoning (which usually calls for 2/3c water)
12 taco shells or small/medium tortillas as desired (we like the blue corn taco shells)
shredded cheese
salsa
everything else—tomato, onion, guacamole, sour cream (or crema), sliced avocados, etc.

Heat the oil in a wok or skillet. Add the turkey, and warm. Add taco seasoning and water, cook as directed. Remove from heat, spoon into taco shells, add toppings as desired. Serve with chips (again, we like blue corn) and salsa.

(A brief post-ramble: taco plates are awesome for the purpose, and your supermarket might carry them. If only they had a lip to keep salsa from leaking into the taco area.)

Now to figure out what to do with the other four pounds of leftover turkey.