Anyone else dealing with a fridge full of leftover turkey? While I love a good Pilgrim Sandwich, it’s nice to move beyond the usual after-Thanksgiving meals. This recipe for Turkey Tacos is a welcome change of pace! The ingredient list is short and sweet, plus they can be assembled in a flash. My recipe eliminates the cheese and sour cream found in most Mexican recipes, so it’s suitable for the Jewish kitchen.

To make Turkey Tacos, you will need:

• 2 Cups leftover turkey, shredded.   (White, Dark, or a mix of meat can be used.)
• 1 Jar salsa   (Medium is my fav.)
• 1 Cup corn   (I used frozen.)
• 1 Cup cherry tomatoes, halved
• 2 Avocados, diced
• 2 Tbs. taco seasoning mix
• 1/2 Cup water
• Juice of a lime
• 1 Tbs. chili flakes
• Salt/Pepper to taste
• 1 Box taco shells  (I used hard shells since I had those on hand. Soft shells would also be great.)

In a medium bowl, mix the avocado, corn, tomatoes, lime juice, salt/pepper, and chili flakes. Set aside. Warm the cooked turkey, taco seasoning and water until heated in a skillet, stirring occasionally. When the turkey mixture is done, add it to the mixing bowl and spoon into taco shells (shells can be warmed in the oven if you wish. I was feeling lazy and didn’t). Top with salsa.

In my experience, a small family easily split a box of tacos, so if you’re feeding a big crowd, I suggest doubling the recipe. Turkey Tacos can be paired with a chopped salad and Mexican rice for a complete meal.

How do you deal with Thanksgiving leftovers?