Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.
Leftover Turkey Tacos with Brussels Sprout Slaw
I made my slow cooker turkey breast and had lots of leftovers. Normally with the leftovers I make turkey pot pie soup or turkey sweet potato fritatta but I thought I would try something different.
Since we love all kinds of tacos I thought it would be fun to make a leftover Thanksgiving taco and used leftover cranberry sauce on top, it turned out great and came together in less than 15 minutes. Tomorrow I’ll be posting a leftover Turkey Harvest Cobb Salad, stay tuned!
More Leftover Turkey Recipes:
- Leftover Turkey Noodle Soup
- Leftover Turkey Harvest Cobb Salad
- Baked Turkey Croquettes
- Turkey Pot Pie Empanadas
- Santa Fe Turkey Lettuce Wraps
Leftover Turkey Tacos with Brussels Sprout Slaw
4
Cals:235
Protein:21.5
Carbs:30
Fat:5
Fiber:4.59
Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.
Course: Dinner, Lunch
Cuisine: American
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
WW Points
Yield: 4 Servings
Serving Size: 2 tacos
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- Kosher salt
- Freshly ground black pepper , to taste
- 8 medium Brussels sprouts , thinly sliced (about 2 cups if using pre-shredded)
- 1/4 cup red onion , thinly sliced
- 8 corn tortillas
- 12 ounces leftover cooked skinless turkey , shredded and warmed
- 8 tablespoons leftover cranberry pear sauce
Instructions
-
In a medium bowl, whisk together olive oil, lemon juice, 1/4 teaspoon salt and pepper. Add Brussels sprouts and onion then toss to evenly coat.
-
Heat tortillas according to package directions. Top each tortilla with 1 ½ ounces of turkey and ¼ cup slaw. Top with cranberry sauce and enjoy.
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Nutrition
Serving: 2 tacos, Calories: 235 kcal, Carbohydrates: 30 g, Protein: 21.5 g, Fat: 5 g, Saturated Fat: 0.3 g, Cholesterol: 37.5 mg, Sodium: 560.5 mg, Fiber: 4.59 g, Sugar: 9 g