Turkey Tacos with Mango Salsa
So it’s after Thanksgiving and you’re looking for a creative way to use leftover turkey that doesn’t involve much cooking. How about tacos? With just a few simple steps, you can literally transform boring turkey leftovers into a fabulous meal that will be loved by your entire family! Another great “MPM Dinner in a Flash!”…
Ingredients
Mango Salsa
- 2 medium ripe mangoes peeled and diced
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 1 small jalapeno finely chopped (optional)
- 1-2 tablespoons chopped cilantro or Italian parsley
- 1/2 teaspoon honey optional
- Juice of 1 lime
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Filling
- 2 teaspoons olive oil
- 1 large onion sliced
- 1 red bell pepper cut into strips
- 1 orange bell pepper cut into strips (or 2 reds)
- 1 green bell pepper cut into strips
- 4 cups shredded leftover cooked turkey or chicken
- About 1/4 cup chicken broth divided
Topping Ideas (choose as many as you like or use your favorites)
- Shredded cheddar cheese or any combination of cheeses
- Sour cream or plain Greek yogurt
- Sliced avocado
- Shredded lettuce
- Chopped tomatoes
- Chopped jalapeno
- Lime wedges
- 8 taco shells I like Garden of Eatin’s Yellow Corn Taco Shells
Instructions
Mango Salsa
- In a small bowl, combine all ingredients. Set aside or cover and refrigerate for up to 1 day.
Spices:
- In a small bowl, combine all ingredients.
Filling:
- In a medium pan, heat oil over medium-high setting until hot.
- Sauté onions and peppers for about 7 minutes or until softened and caramelized.
- Stir in about 2 tablespoons chicken broth, scraping bottom of pan with spatula to loosen brown bits.
- Stir in spices; continue sautéing for 2 minutes or until well combined.
- Stir in turkey and about 2 additional tablespoons chicken broth. (or just enough so turkey doesn’t become dry.) Sauté for 1 to 2 minutes, combining turkey with vegetables and spices. Keep warm over low heat.
Assembly:
- Fill taco shells with turkey-vegetable mixture.
- Serve with Mango Salsa and your family’s favorite toppings.
Notes
Make Ahead and Storage Tips: turkey- vegetable mixture may be made up to 1 day ahead. Cover and refrigerate. Reheat in a medium pan over medium-low setting for about 5 minutes or until hot. (Stir to prevent sticking, adding a bit of chicken broth if dry.) Salsa may be prepared up to 1 day ahead; cover and refrigerate. Drain prior to serving.
If you don’t have time to make the salsa, swap with your favorite store-bought brand. If you prefer soft tacos, these will be just as delicious using your choice of tortillas . Don’t have turkey? Leftover cooked chicken works great!
