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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
2 tablespoons extra virgin olive oil
1 ½ cups yellow onion, sliced into half moons
2 tablespoons fresh rosemary, chopped
½ 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
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.
Garnish with a sprig of cilantro and serve with a lime wedge.
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