Just when you can’t possibly think of another way to use leftovers, along comes the humble taco. This recipe is a perfect way to liven up turkey, chicken, or pork and even steak, shrimp, or fish.
Serves 4 - 6
- 1½ cups shredded cooked turkey, light and/or dark meat
- 1 small can (114ml) mild green chiles, drained (chop if using canned whole chiles)
- 1 Tbsp lemon or lime juice
- 2 tsp ground cumin
- 1 tsp granulated garlic
- pinch each of salt and pepper, to taste
- dash hot sauce, optional
- ¾ cup shredded Monterrey Jack or marble cheese
- 1 medium tomato, chopped
- 1 green onion, sliced
- several leaves of lettuce, rinsed & dried, shredded or finely sliced
- 12 small corn tortillas or hard corn taco shells
- salsa and hot sauce (salsa verde and mild Jalapeño hot sauce are perfect)
In a bowl, combine shredded meat, chopped chiles, lemon or lime juice, cumin, and garlic. Toss together and season to taste with salt, pepper, and hot sauce, if desired. This mixture can be made in the morning and kept covered in the fridge until dinner time.
To prepare your tacos, line up all the ingredients. If using soft corn tortillas, warm them slightly in the microwave or in a pan with some oil so that they become pliable. Don’t heat them too much or they will fall apart. In a casserole dish, line up the shells or tortillas folded gently in half so that they stack up against each other. Begin layering the fillings - first the meat filling, secondly the cheese, then the tomato and onion. The trick is not to overfill the tacos. Leave room for lettuce and salsa to be added later. They are more filling than you think. In the oven or microwave, warm the tacos just until the cheese melts. Remove them and top with shredded lettuce. Serve with salsa and hot sauce at the table.
Perfect with rice & beans as a side. You could also garnish the tacos with chopped avocado or fresh cilantro leaves. Make them your way!