recipes
Southwest Turkey Tacos with Spicy Corn Salsa
Chipotle seasoned leftover turkey with roasted corn, onion and peppers, wrapped in a corn tortilla
- Servings
- cook method
- prep
- cook
- ready
- 6
- Saute
- 15 minutes
- 10 minutes or less
- Less than 2 1/2 hours
Ingredients
- SALSA
- 1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn, pat dry
- 1/2 cup chopped Roma tomatoes
- 3 tablespoons finely chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 medium fresh serrano pepper, seeded, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon chipotle pepper powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin seed
- black pepper, to taste
- TACOS
- 1 tablespoon olive oil
- 3 cups shredded leftover cooked Butterball® Turkey
- jar chipotle pepper powder, to taste
- 12 (6 to 7-inch ) corn tortillas
- shredded lettuce, to taste
- sour cream, if desired
- Directions
- Serving Suggestions
-
Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes or, until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball turkey and saute 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.
Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.
