Easy Leftover Turkey Tacos

Course Main Course
Cuisine Mexican
Cook Time 25 minutes
Servings 4


  • 1 half a cooked Turkey breast from a 12-16 lbs turkey
  • 1 can fire roasted diced tomatoes
  • 1 small can green chilies
  • ½ cup white wine or beer
  • 3 tbs tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tbs butter
  • 1 Juice of half a lime
  • 2 tsp cumin
  • 1 tbs dry garlic
  • 1 tbs Adobo seasoning
  • Dry ground chipotle or other pepper to taste
  • Salt and Pepper
  • 6-8 Tortillas


  1. Shred the meat from the turkey breast using two forks. Put in an oven safe sauté pan over medium heat with a little olive oil. Add the canned tomatoes and chilies as well as the dry spices. Cook over medium heat allowing the liquid to evaporate and sear the meat a little. Deglaze the pan with the wine and Worcestershire. Add the pat of butter to the pan for extra flavor. Taste and adjust flavors as desired. The meat can be held over low heat or in a crock pot until ready to serve.

  2. Before serving place the pan with meat the in the oven under the broiler for a few minutes until the top browns some. Remove from broiler and squeeze lime juice over the top.
  3. Serve with any or all of the following: tortillas, fresh salsa, pickled red onion, tomatillo relish, avocado, sour cream, hot sauce, and lime wedges.

Recipe Notes

Chicken could be used in place of the turkey.

This recipe also makes a great salad topping or omelet filling.