Turkey Tacos

By • October 20, 2015 0 Comments

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Author Notes: A perfect pairing of soft and crunchy, sweet and tart in these turkey tacos will make you drool for more. Perfect recipe to use up leftover turkey.All that's Jas

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Serves 2 (three tacos each)

Filling

  • 2 cups chopped or shredded leftover turkey meat
  • 2 cups mushrooms, sliced
  • 6 small soft tortillas
  • 6 small crunchy taco shells
  • 3 bacon strips, chopped
  • 1/2 cup mayo
  • 2 tablespoons white wine
  • 1/2 teaspoon garlic powder

Blueberry Sauce

  • 1/3 cup blueberries
  • 1 tablespoon sugar
  • 1 small shallot
  • 1 tablespoon oil or butter
  • 2 tablespoons white wine
  • 2 teaspoons vinegar, like white wine vinegar
  • 1/2 teaspoon chopped fresh thyme
  • salt and pepper to taste
  1. Mix mayo with garlic powder and wine, lightly season with salt and pepper. Set aside.
  2. In a large skillet cook the bacon over medium heat, until cooked and crisp. Drain on a paper towel, reserving the fat. In the same skillet sauté mushrooms in the bacon fat for 5 minutes, stirring occasionally. Stir in the leftover turkey meat and cook until warmed through. Mix in bacon pieces.
  3. Slightly crash the berries with a potato masher or fork. Do not mash them. Toss the berries with sugar.
  4. Slightly crash the berries with a potato masher or fork. Do not mash them. Toss the berries with sugar.
  5. Transfer the berries to the pan and toss to combine with the shallots. Add the wine and vinegar. Simmer the berries on low temperature for 10 minutes. Add the thyme and season with salt and pepper. Simmer another 10 minutes or until sauce thickens. If the sauce is too dense, add water. If it's too thin, cook down to desired consistency. Adjust seasoning if necessary.
  6. To serve, wrap the crunchy taco shell with a soft tortilla. Cover the bottom of crunchy taco shells with the mayo mixture, about one tablespoon for each. Distribute turkey/mushroom mixture evenly over the mayo. Top with blueberry sauce.

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