Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- Kosher salt
- Freshly ground black pepper, to taste
- 8 medium Brussels sprouts, thinly sliced (about 2 cups if using pre-shredded)
- 1/4 cup red onion, thinly sliced
- 8 corn tortillas
- 12 ounces leftover cooked skinless turkey, shredded and warmed
- 8 tablespoons leftover cranberry pear sauce
Directions
- In a medium bowl, whisk together olive oil, lemon juice, 1/4 teaspoon salt and pepper. Add Brussels sprouts and onion then toss to evenly coat.
- Heat tortillas according to package directions. Top each tortilla with 1 ½ ounces of turkey and ¼ cup slaw. Top with cranberry sauce and enjoy.
