Cranberry Turkey Tacos
- 1 1/2 c
- fresh or frozen cranberries relish
- 1/2 medium
- apple, peeled and cored
- 1/2 small
- serrano or jalapeño chili , or to taste
- 2 Tbsp
- few dash(es)
- lime juice
- 1 dash(es)
- 8-12 medium
- corn tortillas
- butter or vegetable oil
- 2 c
- grated monterey jack cheese, or mild cheddar
- cooked turkey, cut to bite size pieces
- 2 c
- iceberg lettuce,sliced very thin and sprinkled with a little vinegar and salt
- 1 medium
- avocado, peeled and sliced
Place apple in a food processor and pulse 5 short pulses. Combine leftover cranberry relish , chili and apple in a medium bowl. Let sit 15 minutes for it to meld the flavors. Add cilantro, lime juice and salt to taste.Set aside.
Heat a large cast iron skillet on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first. Working one or two at a time, spread a little butter on one side of the tortilla and fry it is the hot pan for a few seconds on both sides. Most store bought tortillas will bubble up a little when cooked like this.
Sprinkle one side of the tortilla with grated cheese, and cover other half of the tortilla with turkey meat. Fold over one side of the tortilla onto the other. Cook until cheese is melted. You may need to flip the cook the other side, to melt the cheese.
Serve with cranberry salsa, fresh shredded lettuce and avocados.
Just soften the tortillas first by cooking 2 at a time in a single layer on a paper towel, for 20 seconds per tortilla. Add the shredded cheese and turkey, fold over omelet style, and heat them again for another 15 seconds each, or until the cheese melts.