This is the perfect recipe to use up leftover turkey after the holidays! Our dietitians love it because it's quick and easy to make, while also being nutritious and high in protein. These tacos can also be made with extra-lean ground turkey. Serve with a plate of raw vegetables or our leek soup for a complete and balanced meal.
Ingredients
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15 ml (1 tbsp) canola oil
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1 half turkey breast (about 500 g)*
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1 ml (¼ tsp) dried thyme
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1 ml (¼ tsp) dried tarragon
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Pepper and salt, to taste
Toppings
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12 corn tortillas**
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125 ml (½ cup) shredded cheddar cheese
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500 ml (2 cups) baby spinach or arugula
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1 medium avocado, diced
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80 ml (⅓ cup) plain 2% yogurt (or 5% M.F. sour cream)
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60 ml (¼ cup) chopped dried cranberries
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30 ml (2 tbsp) light cream cheese
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2 green onions, chopped
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1 celery stalk, finely chopped
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Pepper and salt, to taste
Preparation
- Cut the turkey into cubes or strips.
- In a large non-stick skillet, heat oil over medium heat. Add the turkey, thyme, tarragon, salt and pepper. Cook for 7 to 10 minutes, or until the internal temperature reaches 74 °C (165 °F).
If the turkey is already cooked, simply reheat it in the skillet for 3 to 5 minutes or in the microwave for 2 to 3 minutes. - In a small bowl, mix the avocado, yogurt, dried cranberries, cream cheese, green onion and celery. Set aside.
- Warm the tortillas in a dry skillet or microwave for a few seconds with about 15 ml (1 tbsp) of cheese on each.
- Top each tortilla with turkey, spinach or arugula, and the cranberry mixture. Season to taste.
- Serve immediately.
Notes
Keeps for 3 days in an airtight container in the refrigerator.
*You can use leftover cooked and seasoned turkey (e.g., from a holiday dinner). In that case, omit the herbs. If using raw turkey, season and cook according to the recipe instructions.
**For a gluten-free recipe, be sure to choose certified gluten-free corn tortillas.
