|
|
|
|
|
|
 |
|
| Spicy Turkey Tacos |
|
| variation on a Cooking Light recipe - makes 8 |
|
|
This is what I suggest you do with your leftover turkey. Turn it into tasty tacos.
I garnished mine simply, with warm pinquintos and some jack cheese.
|
|
|
1/2 medium onion, peeled and quartered
2 cloves garlic, peeled
1-1/2 teaspoons chopped chipotle chili in adobo sauce
1/3 cup chicken stock
1/3 cup orange juice
2 tablespoons cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
|
|
2 teaspoons canola or vegetable oil
2 cups shredded cooked turkey (or chicken)
8 (6-inch) corn tortillas
Monterey Jack cheese, avocado slices, salsa, etc...
|
|
| 1 |
Preheat oven to 400°.
|
|
|
|
| 2 |
Place the onion and garlic on a baking sheet and bake for 15 minutes.
|
|
| 3 |
While the onion and garlic roast, combine the chili, and next 8 ingredients (chili through black pepper) in a blender; add the onion and garlic. Process until smooth.
|
|
| 4 |
Heat oil in a nonstick skillet over medium-high heat. Add turkey; saute for a few minutes until turkey begins to brown. Add the sauce to the pan, cook for about 5 minutes, or until most of liquid is absorbed, stirring occasionally.
|
|
| 5 |
Heat corn tortillas, spoon the turkey filling into tortilla and top with whatever garnishes you like.
|
|
|
|
|
|
|
|
|
|
|
|
|
|