Because Thanksgiving leftovers deserve a little Taco Tuesday magic.
Thanksgiving dinner is wonderful, but by day three, another turkey sandwich can feel a little uninspiring.
Enter Shredded Turkey Tacos with Salsa Verde, the delicious second act your holiday bird deserves.
Tender shredded turkey gets a flavorful makeover with warm Mexican spices, tangy salsa verde, fresh lime, and a little heat. Tucked into warm corn tortillas and topped with cotija cheese, cilantro, and diced onion, these tacos turn Thanksgiving leftovers into something worth celebrating.
Best of all? They’re ready in about 20 minutes.
Recipe: Shredded Turkey Tacos with Salsa Verde
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 (8 tacos)
Ingredients
For the Turkey:
- 3 cups cooked turkey, shredded
- 1 tablespoon olive oil
- ½ small white onion, diced
- 2 cloves garlic, minced
- ¾ cup salsa verde
- ¼ cup chicken or turkey broth
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Juice of ½ lime
- Salt and pepper, to taste
For the Tacos:
- 8 small corn tortillas
- ½ cup crumbled cotija cheese
- ¼ cup diced white onion
- ¼ cup chopped cilantro
- Sliced avocado (optional)
- Lime wedges and extra salsa verde
Instructions
- Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes. Stir in garlic and spices, cooking until fragrant.
- Add the turkey. Stir in shredded turkey, salsa verde, and broth. Simmer gently for 5–8 minutes until juicy and heated through to 165°F.
- Brighten it up. Add fresh lime juice and season with salt and pepper.
- Warm the tortillas. Heat corn tortillas in a dry skillet until soft and lightly charred.
- Build your tacos. Fill tortillas with turkey and top with cotija cheese, onion, cilantro, avocado, and extra salsa.
