Turkey Tacos with Cranberry Salsa

These tacos are a delicious and easy way to use up leftover Thanksgiving turkey! The cranberry salsa is the perfect balance of sweet and tart, and the whole family will love these festive tacos.


  • -8 to 12 corn tortillas
  • -Extra virgin olive oil
  • -2 cups grated Monterey Jack cheese or mild cheddar
  • -Cooked turkey meat, cut into bite sized pieces
  • -Lettuce, thinly sliced
  • -Fresh cilantro for garnish
  • -1 1/2 cups of fresh or frozen cranberries
  • -1/2 an apple, peeled and cored
  • -Chopped serrano or jalapeno chili to taste (about a half a chili) but taste for desired heat) sugar
  • 4 tablespoons -2 tablespoons chopped peeled ginger
  • -2 tablespoons chopped fresh cilantro
  • tablespoon of lime or lemon juice


put cranberries, apple, chile, sugar, ginger, cilantro and lime or lemon juice in food processor and pulse until coarsely shredded (about 10 short pulses). let sit 15 minutes for cranberries to macerate.

heat large frying pan on medium high heat. unless using freshly made homemade tortillas, you will need to soften them first.

place small amount (1/2 teaspoon) of oil in pan and spread to coat bottom of pan. place tortilla in pan and let it heat up until bubbles start to form; then flip over.

sprinkle grated cheese on half of tortilla; top with chopped cooked turkey. fold empty half of tortilla over side with cheese and turkey (like an omelette); cook until cheese begins to melt; then flip taco over so that tortilla browns on other side as well. continue cooking tacos in this manner.

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to serve: open up tacos and put some chopped lettuce and plenty of cranberry salsa over the cheese and turkey; garnish with fresh cilantro leaves

Nutrition Facts

  • Serving size: 1 taco
  • Calories: 278
  • Fat: 10 g
  • Saturated fat: 3.5 g
  • Cholesterol: 46 mg
  • Sodium: 420 mg
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Sugar: 7 g
  • Protein 13 g
Turkey Tacos with Cranberry Salsa

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