Our delicious Pulled Turkey Tacos will make your taste buds dance and sing!
I’ve said it before…and I’ll say it again. I enjoy Thanksgiving leftovers even more than I enjoy the actual holiday dinner!
Jack and I love coming up with fun and creative ways to cook with leftover turkey – and these Pulled Turkey Tacos are one of our new favorite recipes.
Soft flour tortillas as loaded up with red leaf lettuce and flavorful, apple-infused shredded turkey. Then top your Pulled Turkey Tacos with a spoonful of zesty and delicious Fiesta-Style Cranberry Sauce, and a dollop of our Mexican Crema.
One bite into it – and I predict, these Pulled Turkey Tacos will become a new favorite of yours too!
How do you make Pulled Turkey for Tacos?
In a large skillet, we sautéed onions and rosemary in some extra virgin olive oil, then added some whole cranberries (fresh or frozen), and a splash of apple cider vinegar to the pan.
Once the vinegar evaporates, add the shredded meat from one leftover turkey thigh, a drum stick, and half a turkey breast, as well as shredded Granny Smith apple, apple cider and chicken stock. Simmer on low until the turkey easily shreds with a fork. Then – you’re ready to make your Pulled Turkey Tacos.
We really do recommend making both our Fiesta-Style Cranberry Sauce and our Mexican Crema to serve as toppings on your turkey tacos. They both add a wonderful fresh and zesty flavor that totally transform these tacos into a meal you’ll love.
More ideas for leftover turkey:
- New England Turkey Chowder
- Turkey Salad Sandwich
- Turkey and Gravy Savory Herbed Waffles
- Poutine-Style Turkey, Gravy and Potatoes
- Cream of Turkey Soup
Pulled Turkey Tacos
Our delicious Pulled Turkey Tacos will make your taste buds dance and sing!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: entrees
- Method: Stovetop
- Cuisine: Mexican
Ingredients
2 tablespoons extra virgin olive oil
1 1/2 cups yellow onion, sliced into half moons
2 tablespoons fresh rosemary, chopped
1/2 cup fresh or frozen whole cranberries
2 tablespoons apple cider vinegar
2 pounds leftover cooked turkey (any combination of white and dark meat left in large pieces)
1 Granny Smith apple, cored, peeled and shredded on large holes of box grater
1 cup apple cider
1 cup chicken stock
10 six-inch flour tortillas
1 head red leaf lettuce
Fiesta Style Cranberry Sauce, see recipe here
Mexican Crema, see recipe here
Fresh cilantro, for garnish
Lime wedges, for garnish
Instructions
- In a large saute pan, heat oil over medium high heat and add onions and rosemary and cook for three minutes. Add cranberries and vinegar and cook until vinegar has evaporated.
- Add turkey pieces, shredded apple, cider and chicken stock and bring to a fast simmer. Cover, reduce heat to low and cook thirty minutes.
- Remove cover and with two forks, shred turkey pieces. Leave in the liquid until ready to serve.
- To serve, line a flour tortilla with the red leaf lettuce.
- Drain the turkey over a bowl but save liquid to keep leftover pulled turkey moist.
- Place about ¾ cup of the drained pulled turkey on top of the lettuce and top with the Fiesta Style Cranberry Sauce and add a dollop of Crema.
- Garnish with a sprig of cilantro and serve with a lime wedge.
Notes
Prep time listed above does not include time needed to prepare Fiesta Style Cranberry Sauce or the Crema toppings
