Best Leftover Turkey Tacos Recipes

Leftover Turkey Tacos image

Provided by ElizabethKnicely

Time 15m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 10

1 cup leftover turkey, diced into cubes
1 jalapeno, seeded and finely diced
1/2 cup onion, finely chopped
1/4 cup cilantro, finely chopped
1/2 teaspoon cumin
1 teaspoon oregano
salt, to taste
1 tablespoon oil
8 tortillas
1/3 cup colby-monterey jack cheese or 1/3 cup mozzarella cheese, shredded

Steps:

Heat oil in large pan. Add in turkey, jalapeno, onion, cilantro, cumin, oregano, and salt. Stir around until mixture is hot. Fill each tortilla with equal amounts of filling and top with cheese.

Nutrition Facts : Calories 512.4, Fat 17.2, SaturatedFat 4.9, Cholesterol 8.4, Sodium 942.6, Carbohydrate 74.3, Fiber 4.9, Sugar 3.8, Protein 14.2

Cooked Turkey or Chicken Leftover Tacos image

Provided by quickandsimple

Categories Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

5 lbs turkey meat (white and dark)
3 (8 ounce) cans tomato sauce
1 tablespoon of minced onion
1 tablespoon garlic salt
1 tablespoon oregano
1 green pepper strip
1 sweet red pepper strips
water
1/2 cup salsa (I will posting an easy one soon)

Steps:

Place turkey or chicken in pot and fill with water just slightly above the turkey.
Add tomato sauce (more is better).
Add remaining ingredients.
Simmer on low and stir frequently.
After the turkey has cooked for about an hour begin breaking up any clumped turkey pieces to get it shredded.
Once the broth has dissapated and about 1/3 is left -- Turn off and ENJOY!
Add to taco shells or in a burrito.
To add some zing add a litttle cayenne pepper. You can also fry the burrito to make it a chimichanga.

Nutrition Facts : Calories 495, Fat 11.2, SaturatedFat 3.6, Cholesterol 246.6, Sodium 994, Carbohydrate 10.1, Fiber 2.1, Sugar 5.6, Protein 84.5

LEFTOVER TURKEY TACOS image

Yield 6 Servings

Number Of Ingredients 14

2 cups precooked turkey breast meat, torn into bite-sized peices
1 cup julienned radishes
2 Tbsp honey
1/3 cup tequila
2 Tbsp olive oil
Pepper to taste
1 cup Monterey jack cheese, shredded
1 poblano pepper, seeded and minced
1/4 cup red onion, chopped
1 Tbsp fresh cilantro
1 tsp fresh lime juice
1 medium tomato, seeded and diced
1 cup iceberg lettuce, shredded
6 tortillas of your choice

Steps:

Combine poblano, onion, cilantro, lime juice, and tomato in a bowl. Set aside. In a 12-inch pan over medium high heat, cook radishes in olive oil, stirring constantly, for about 2 minutes. Add tequila, honey, turkey, and pepper. Cook until liquids reduce to a thick carmelized sauce, about 3 minutes. Remove from heat. Layer with Monterey jack cheese, lettuce, and tomato mixture on warmed tortillas. Serve with a side of black beans or a mixture of black beans and rice.