Tasty turkey tacos- delicious left over Christmas meal!
Do you have lots of that delicious leftover Christmas turkey sitting in the fridge, and you’re not quite sure how to use it up in a way that feels exciting rather than repetitive? If you’re tired of sandwiches and basic reheats, these easy turkey birria tacos are the perfect answer. They’re full of rich, comforting flavour and served with a deeply savoury, chilli-spiked dipping gravy that takes them to the next level.
A whole turkey leg or thigh is slowly cooked until it’s beautifully tender, falling effortlessly off the bone. The meat is then shredded and soaked in all those bold, warming flavours before being piled generously into soft corn tortillas. Each taco is crisped until golden, creating the perfect contrast between the juicy, spiced turkey and the lightly toasted tortilla. On the side, the rich gravy – infused with chillies and spices – is ideal for dipping, making every bite even more indulgent and satisfying.
Despite how impressive they taste, these turkey birria tacos are surprisingly simple to make. The preparation takes less than 30 minutes, and while the turkey benefits from just over two hours of slow cooking to develop maximum flavour, the process is mostly hands-off. Even better, if you’re using already cooked leftover Christmas turkey, the cooking time is dramatically reduced, meaning you can have these tacos on the table in a fraction of the time.
They’re perfect for a cosy family meal, a relaxed gathering with friends, or whenever you want to transform festive leftovers into something fresh, exciting and utterly delicious.
Tasty Turkey tacos- ingredient list!
(This can varey if you have already made turkey. Just season your ready cooked meat, however lightly to make sure it does not create a bad texture.)
Two tablespoons of light, soft brown sugar
One teaspoon of smoked paprika
One teaspoon of dried oregano
One teaspoon of ground cumin
One bone-in turkey leg or thigh (about 750g/1lb 10oz)
Ancho chilli paste, 190g/6½oz
100g/3½oz of chipotle paste
Five to seven peeled garlic cloves
Four large tomatoes, cut into quarters; two onions, cut into quarters; a 7 cm/2-inch cinnamon stick
One tablespoon of tomato purée
Three Guajillo chillies, dried (optional)
500 ml (18 fl oz) of chicken stock, salt, and freshly ground black pepper
One avocado, peeled, mashed, and stone removed
½ coarsely chopped red onion
One lime, zest, and juice
One or two coarsely chopped red chillies
Two tablespoons of freshly ground black pepper, salt, and finely chopped coriander
Three plum tomatoes, finely chopped tiny handful of fresh coriander, finely chopped half of a red onion, finely chopped one or two green chillies, deseeded and finely chopped one lime, juice only, pinch of caster sugar, sea salt, and freshly ground black pepper
Drizzle some vegetable oil
8–16 little tortillas made of soft corn
200g/7oz grated cheddar, 200g/7oz grated mozzarella, 1-2 finely chopped onions, and a few handfuls of fresh coriander leaves
Tasty Turkey tacos- step by step instruction guide!
Step 1
In a small bowl, combine the brown sugar, paprika, oregano, and cumin with a teaspoon each of salt and crushed black pepper to make the turkey birria tacos. Place the remaining ingredients in the slow cooker bowl (see Recipe Tip), add enough liquid to cover the turkey halfway, season with salt and pepper, and whisk in your spice combination. Cover and cook until the turkey is coming off the bone, 5 to 6 hours on high or 8 to 10 hours on low.
Step 2
Once the turkey thigh is fully cooked and beautifully tender, carefully remove it from the slow cooker and place it into a large bowl. Discard the bone and the skin, which should come away easily after cooking, leaving behind the soft, succulent meat. Using two forks or your hands, gently shred the turkey into bite-sized pieces, allowing the fibres to pull apart naturally. This step helps the meat absorb even more flavour and ensures it will be perfectly tender when used in the tacos. Be sure to reserve all of the rich cooking juices left behind in the slow cooker. These deeply flavoured juices are packed with spices and savoury goodness and will be used later as a dipping gravy and to moisten the shredded turkey, adding depth, richness and extra moisture to the finished dish.
Step 3
To make the guacamole, add all of the ingredients to a bowl and gently mix them together until well combined. Use the back of a fork to mash the avocado to your preferred texture, whether you like it smooth and creamy or slightly chunky for extra bite. Taste and adjust the seasoning if needed, adding more lime juice or salt to balance the flavours. To make the pico de gallo, place all of the ingredients into a separate bowl and mix well to evenly distribute everything. Season with a pinch of salt and pepper, then give it another gentle stir. Allowing it to sit for a few minutes before serving helps the flavours meld together, resulting in a fresh, vibrant topping that perfectly complements the rich turkey tacos.
Step 4
To prepare your tacos, put a frying pan with a little oil over medium heat. Pick up your first corn tortilla with a pair of kitchen tongs, dip it in the slow cooker's sauce and then put it flat in the frying pan. Place some shredded turkey in the middle of the taco, cover with the grated cheeses, onion, and coriander, then flip the taco over and cook on both sides for additional flavour and a little charring.
Step 5
While you do this for each of your tacos, move the first one to a baking tray. While you prepare the remainder, you can keep them warm by placing them in the oven on low. (As you finish the turkey, don't forget to remove and dispose of the cinnamon stick.) I would give each individual at least two tacos, but feel free to eat more if you're really hungry. Warm tacos should be served with a small bowl of the cooking liquids from the turkey as a dipping sauce. You may either spoon the guacamole and pico de gallo into the tacos or serve them alongside.