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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!
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
- 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.
- Process the cranberry mixture until the desired level of smoothness is reached.
- Taste the cranberry salsa and add the extra honey and the extra salt, as desired.
- Layer the turkey, the tomatoes, the bacon, the lettuce, the avocados, and the cranberry salsa, evenly on the tortillas.
- Serve garnished with the extra cilantro leaves.
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