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Recipe: Turkey Tacos with Chipotle Sour Cream and Fiesta Slaw

Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey to create an entirely new dish.

Turkey Tacos with Chipotle Sour Cream and Fiesta Slaw – Turkey leftovers are kicked up a notch when seasoned with ancho chili powder, paired with a zesty chipotle sour cream, then topped off with a tangy cabbage slaw

Ingredients

  • 1/2 pound  left-over turkey pulled in large pieces
  • 1 lime, juiced
  • 1 tablespoons ancho chili powder
  • 1 tablespoons paprika
  • 1 jalapeno, seeded and coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • Fiesta cabbage slaw (recipe below)
  • Chipotle sour cream (recipe below)
  • 2 tablespoons chopped cilantro leaves
  • 8 flour tortillas

Combine turkey, lime juice, paprika, chili powder and jalapeno in a large bowl. Stack up 2 of the tortillas, lay about 4 ounces of the turkey mixture down the center.  Top with fiesta cabbage slaw and a spoonful of the chipotle sour cream. Garnish with cilantro leaves. Yields 4 servings

Fiesta Cabbage Slaw:

  • 1/4 of a head of red cabbage, finely shredded
  • 1/4 of a head of white cabbage, finely shredded
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup canola oil
  • 1 tablespoon honey
  • 1/4 cup chopped cilantro leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh mint leaves

Place cabbage and onion in a large bowl. In a smaller bowl, whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper to taste.  Garnish with mint. Let sit at room temperature for 20 minutes before serving.

Chipotle Sour Cream

  • 1 tablespoon chipotle peppers, finely minced
  • 2 ounces Adobo sauce
  • 8 ounces sour cream
  • 2 tablespoons mayo

Combine all ingredients in food processor, blend until combined.

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