Are you deep in the post-Thanksgiving haze? Yeah, me too. I think parts of my brain have been replaced with pie and stuffing. Forgive me if I’m less then eloquent today. All that wine from yesterday is playing keep-away with my intelligence at the moment…
Let’s talk about Thanksgiving leftovers. Do you love ’em or hate ’em? Personally, I love them. I will happily eat them for dayzzz. But it’s good to try and change up the flavor profile to avoid leftover fatigue. So I like to make tacos. They are as easy as making turkey sandwiches (frankly, I don’t think I could handle cooking anything complicated at the moment). And the addition of some classic Mexican ingredients spices things up just enough so you feel like you are eating something new, and not just a simple re-hash of yesterdays meal.
There isn’t much of a recipe here folks. Mostly just a list of ingredients. But you know what to do to make tacos! I believe in you!
Cheers,
Liz
Ingredients
- Cooked turkey meat, shredded
- Cooked brussels sprouts
- Small tortillas (corn or flour)
- Cranberry sauce
- Avocado, halved, pitted and sliced
- Jalapeño, thinly sliced
- Fresh cilantro, roughly chopped
- Queso Fresco, crumbled
- Lime
Instructions
- Re-warm the turkey and the brussels sprouts. Warm the tortillas so they are soft and pliable.
- Spread about a tablespoon of cranberry sauce onto each tortilla. Top with shredded turkey meat, brussels sprouts, a few slices of avocado, a few slices of jalapeño, fresh cilantro leaves and the cheese. Squeeze on a little fresh lime juice. Enjoy!
Notes
1. No leftover turkey? Shredded chicken works great!
2. Any crumbly salty cheese will work here (think goat cheese or feta).
