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Turkey Tacos Picadillo

Struggling with what to do with the leftover turkey? Why not try some turkey tacos?! This recipe is easy to follow and is a quick, delicious week night dinner. Top your tacos with any of your favorite toppings!

Turkey Tacos Picadillo

Total time (prep and cook): 40 min

Serves: 4-6


  • 2 tablespoons olive oil

  • 1 medium onion, chopped (1 cup)

  • 2 cloves garlic, chopped

  • 1/2 to 1 jalapeno pepper, stemmed, seeded and minced

  • 1 1/2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • Kosher salt and freshly ground black pepper

  • 3/4 cup chopped canned tomatoes

  • 3/4 pound leftover thanksgiving turkey cut into bite sized pieces

  • 1/3 cup chicken or turkey broth

  • 1/4 cup fresh cilantro leaves, roughly chopped

  • Oil, for frying

  • 12 (5-inch) corn tortillas, or prepared taco shells


  • 1/4 head romaine or iceberg, thinly sliced

  • 3 ripe medium tomatoes, cored and diced

  • 1 to 2 avocados, diced

  • 1 1/2 cups shredded Cheddar or Monterey Jack cheese

  • Sour cream, for garnish


  • Put the oil, onions, garlic, jalapeño, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the chicken broth, adjust the heat so the mixture simmers and cook until the mixture thickens, about 12 minutes. Add the leftover turkey and stir to combine. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.

  • To make the taco shells (if not using prepared shells): Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.

  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve and enjoy!

Recipe and Photo courtesy of: Foodnetwork

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