About
Time to take your Thanksgiving leftovers in a decidedly Tex-Mex direction! These delicious Thanksgiving Tacos are filled with tender, leftover turkey plus crisp lettuce, juicy tomatoes, and a sweet and tangy homemade cranberry salsa for a fresh and flavorful twist. Top them with avocado, bacon, and a garnish of cilantro for that borderland cuisine feeling and, of course, extra deliciousness. These Thanksgiving Tacos are sure to be an incredible lunch during the holidays!
Ingredients
- For the cranberry salsa:
- 1 1/2 cups fresh cranberries
- 1 Anjou pear, peeled and chopped
- 1 large apple, peeled and chopped
- 1/4 red onion, chopped
- 1/2 jalapeño, chopped
- 1/3 cup fresh cilantro
- 2 limes, juiced
- 1 orange, juiced
- 4 tablespoons honey, plus more, to taste
- 1/4 teaspoon salt, plus more, to taste
- For the tacos:
- turkey, to taste, leftover, cubed or shredded
- cherry tomatoes, to taste, halved or quartered
- bacon, to taste, cooked and crumbled
- lettuce, to taste, shredded
- avocado, to taste, chopped
- corn or flour tortillas (taco-sized), to taste
- cilantro leaves, to taste, torn
Directions
Step 1 -In a food processor, add the cranberries, the pears, the apples, the red onions, the jalapeños, 1/3 cup of the cilantro, the lime juice, the orange juice, 4 tablespoons of the honey, and 1/4 teaspoon of the salt and cover the processor.
Step 2 -Process the cranberry mixture until the desired level of smoothness is reached.
Step 3 -Taste the cranberry salsa and add the extra honey and the extra salt, as desired.
Step 4 -Layer the turkey, the tomatoes, the bacon, the lettuce, the avocados, and the cranberry salsa, evenly on the tortillas.
Step 5 -Serve garnished with the extra cilantro leaves.
