Turkey Tacos with Cranberry Salsa

Serves 4
Tart up your Thanksgiving leftovers by adding some unexpected spice to your cranberry sauce.

Prep time: 35 minutes n Total time: 35 minutes

For the cranberry salsa:

• 1 cup leftover cranberry sauce
• 1/3 cup finely chopped white onion
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh cilantro
• 1 jalapeño, seeded and minced

For the tacos:

• 1 tablespoon olive oil
• 1 yellow or white onion, sliced
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups leftover roast turkey,
• coarsely chopped
• 4 sprouted-grain tortillas
• 2 cups shredded romaine lettuce
• Fresh cilantro
• Lime wedges

1. Combine all of the salsa ingredients in a small bowl. Set the salsa aside for 30 minutes to allow the flavors to blend.

2. Meanwhile, assemble the tacos: In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until soft, about 8 minutes. Add the cumin, chili powder, salt, pepper, and turkey to the skillet. Continue to cook until the onion is lightly caramelized and the turkey is warmed through, about 4 minutes. Remove the filling from the heat.

3. Warm the tortillas, or toast them in a dry skillet. Divide the filling and shredded lettuce
evenly among the tortillas. Serve with the cranberry salsa, fresh cilantro, and lime wedges.

For a Phase 2 lunch or dinner, simply skip the cranberry salsa, substitute vegetable sauce for
the oil, and wrap the turkey filling in lettuce cups.

Source:  Haylie Pomroy