ground turkey tacos topped with cranberry salsa. A great way to celebrate Cinco de Mayo. Use shredded leftover Thanksgiving turkey for a great leftovers meal, too!
1jalapenoseeded and coarsely chopped CAUTION! Be careful not to touch or rub your eyes when handling jalapeno peppers. They can burn your eyes!
½white onion coarsely chopped and microwaved for 1 minute to soften
¼cupdiced red bell pepper
¼cupdiced green bell pepper
½cupMexican-flavored canned tomatoesdrained and chopped
salt and black pepperto taste
Instructions
Heat the oil in a large frying pan (preferably cast iron) on medium high heat.
Unless you are using freshly made homemade tortillas, you will need to soften them first.
Working one or two at a time, fry it in the hot pan for a few seconds on both sides. NOTE: Most commercially made tortillas will bubble up a little when cooked like this.
Fill the warm tortillas with turkey, lettuce, black beans, corn, avocado, and other toppings, as desired. Top with cranberry salsa and enjoy!
To make the CRANBERRY SALSA
Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red and green peppers, tomatoes, salt, and pepper in a food processor and pulse until blended, but still chunky.