Turkey Tacos

Amy Herald


This is great for leftover Thanksgiving or Christmas turkey that's been shredded. Either way it's delicious. You can use shredded bagged cheese, but it's not as good as the freshly shredded.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 medium
    onion, chopped
  • 1 small
    red bell pepper, seeded and chopped
  • 1/2 c
    fresh or frozen whole kernel corn
  • 1/2 lb
    coarsely chopped cooked turkey breast or you can use ground turkey breast (browned)
  • 1/2 c
  • 1/4 tsp
  • 8 medium
    flour tortillas
  • ·
    canola oil for frying (reserve 2 tbsp.)
  • 1 c
    freshly grated monterey jack cheese
  • 1/2 c
    sour cream
  • 1/4 c
    chopped, fresh cilantro
  • ·
    extra salsa

How to Make Turkey Tacos


  1. Heat about 1 inch of oil in large, deep skillet. Fry tortillas, 1 at a time, fold in half, holding them open just a bit, and continue to fry for about 2 minutes over medium heat or until just lightly browned and bubbly.
  2. Repeat with all tortillas. Set aside on a wire rack or paper towels to drain. You can place them in a 170 degree oven to keep warm if desired.
  3. In another skillet, heat 2 Tbsp. oil. Add onion, bell pepper and corn. Cook for 2-3 minutes or just until vegetables are crisp tender, stirring constantly.
  4. Add turkey and garlic. Stir and crumble until turkey is cooked through.
  5. Stir in salsa, and salt to taste. Cook about five minutes or until desired consistency.
  6. Serve in shells with Monterrey jack, extra salsa, sour cream and fresh cilantro if desired.

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