FESTIVE TURKEY TACOS
Timescale
Relaxed
Makes
6
Difficulty 
Simple
Half of the joy of festive holiday meals is enjoying the leftovers for the next few days. However, there are only so many turkey sandwiches you can enjoy and personally I find there comes a point where I really crave something with a little more zip. Introducing our Festive Turkey Tacos. Breathing some new life into your leftovers with chipotle cranberry sauce and a fresh salsa. 
INGREDIENTS

TACOS

6 Flour Tortillas

250g Cooked Turkey Meat, 50/50 white and brown meat 

150ml Chicken Stock 

1 Large Onion, finely diced 

1 Garlic Clove, minced 

1 Large Tomato, finely diced 

60g Stilton 

1 Large Bunch of Coriander, finely chopped 

Juice of ½ Lime 
¼ tsp Smoked Paprika

¼ tsp Ground Ancho Chilli 

¼ tsp Ground Cumin 

¼ tsp Ground Coriander  

Generous Pinch of Salt and Pepper 


CHIPOTLE CRANBERRY SAUCE

100g Cranberry Sauce 

1 Small Onion, finely diced 

1 Garlic Clove, minced 

2 tsp Ground Chipotle Chilli 

METHOD

THE CHIPOTLE CRANBERRY SAUCE

 

1. Place a small pan over a medium heat with a splash of ground nut oil and add in the onion, sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Add the chipotle chilli powder and fry off the spice for 2-3 minutes before adding in the cranberry sauce. Mix together and then reduce the heat to very low and leave for 5 minutes to fully infuse. Remove from the heat and set aside until needed. 

 

THE TACOS

 

1. Prepare a quick salsa by combining the chopped tomato, half of the diced onion, lime juice and salt and pepper. Set aside until needed.

 

2. Place a large pan over a medium heat with a splash of ground nut oil and add in the remaining half of the onion. Sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Add the spices and fry off for 2 minutes before adding in the turkey meat. Mix together and then add in the chicken stock. Turn the heat up to high and cook until 90% of the liquid has been reduced. Season to taste and then remove the pan from the heat and prepare to assemble your tacos. 

 

3. To make one taco, place a sixth of the turkey meat onto a warmed tortilla, followed by a few blobs of the chipotle cranberry sauce, a spoonful of the salsa and lastly crumble a few pieces of stilton on top with some coriander. Repeat for each taco and serve immediately. 

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