Best Smoked Turkey Tacos Recipes

Smoked turkey tacos image

Provided by Irisa Raina 9

Number Of Ingredients 13

taco shells
smoked turkey left over from thanksgiving { either shredded or cut into thin strips } i used about 2 cups
1 - 10 bag of spinach
½ a can cranberry sauce { either whole or smooth }
¼ to ½ cup red onion { minced fine }
1 large jalapeno pepper cut in ½, one half seeded and the vein removed the other one leave them in
½ teaspoon bourbon { optional }
10 green onions { chopped fine } using the whites and some of the green
6 ounces of cheddar cheese { grated }
6 ounces of pepper cheese { grated }
3 teaspoons fine sea salt
3 teaspoons fresh ground pepper
2 or 3 teaspoons unsalted butter

Steps:

1. Put the spinach into a pan and sauté them in a small amount of butter. Don't let the amount of spinach worry you....it looks like a ton, but like most greens it will have wilted down.
2. Shred the turkey and once the spinach as wilted add it to the pan, season with salt and pepper, when the turkey is hot and the spinach is wilted cover to keep warm.
3. TO MAKE THE CRANBERRY SAUCY RELISH:
4. Mix the cranberry sauce, red onion, jalapeño pepper and the bourbon, mix thoroughly.
5. Cover and refrigerate for 1 hour.
6. THE GARNISHES:
7. Finely chop the green onions. Grate both of the cheeses and combine.
8. TO ASSEMBLE:
9. Spread some of the cranberry mixture on the bottom of the shells.
10. Then add the hot turkey, spinach mixture.
11. Then the cheese!
12. Top with the green onions and enjoy!

Turkey Tacos Picadillo image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup chopped canned tomatoes
3/4 pound ground turkey
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
12 (5-inch) corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Sour cream, for garnish

Steps:

Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.