With the Holiday Season upon us, I have turkey, gravy, and mashed potatoes on my mind, but even with all of this excitement, Taco Tuesday is here to stay. So with these two calendar highlights on my mind, I decided to merge the two, and Thanksgiving Tacos was born. I sauteed ground turkey, which I seasoned with cumin, ancho chili powder, and sage. Once cooked, I filled my tortillas with the seasoned meat, shredded and dressed Brussel sprouts, a scrumptious fresh cranberry salsa, and a lime-chipotle cream. If you think this sounds delicious, you're right. So invite a few of your favorite folks over for an early Friendsgiving and enjoy!
Ingredients for Thanksgiving Tacos:
main dish
Turkey:
3/12 pounds ground turkey
2 cups diced white onions
6 garlic cloves, minced
1 green bell pepper, seeded and diced
4 tablespoons grapeseed oil
3 tablespoons + 1 teaspoon ancho chili powder
1 tablespoon + 3 teaspoons cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons kosher salt
Cranberry Salsa:
12 ounces fresh cranberries
3 jalapenos, seeded and finely diced
2 tablespoons chopped fresh cilantro
1 1/2 limes, juiced
4 tablespoons of honey
3/4 cup finely diced white onion
Brussel Sprouts:
10 ounces of Brussel Sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Lime-Chipotle Cream:
3/4 cup sour cream
3/4 cup mayonnaise
2 tablespoons fresh lime juice
zest from 1 lime
1 1/2 - 3 tablespoons chopped canned chipotle
kosher salt
black pepper
Serve with tortillas, Cranberry Salsa and Lime-Chipotle Cream
Time-Saving Tips: Prepare the Cranberry Salsa and Lime-Chipotle Cream a few hours before serving. Prepare the meat up to an hour in advance and gently reheat before serving.
Let's see what we need.
We're ready to cook.
To make the Lime-Chipotle Cream combine the mayonnaise and sour cream in a small bowl. Add the rest of the ingredients, starting with the lower amount of chipotle pepper and season with salt and pepper. Taste and if you want the sauce spicier, as I do, add more of the chipotle; refrigerate.
To make the Cranberry Salsa pulse the cranberries in a food processor until coarsely chopped and transfer to a bowl. Add the rest of the salsa ingredients to the cranberries and set aside.
To prepare the Brussel Sprouts, half each one and slice. In a small bowl toss the Brussel Sprouts with the olive oil, salt, and pepper; set aside.
Add the grapeseed oil and onions to a pan and saute two minutes and then add the diced green pepper. Saute two more minutes and then add the turkey, cumin, ancho chili powder, and cumin. Cook, breaking up the turkey until the meat is almost no longer pink. Then add the garlic and saute until fragrant; stir in the chopped sage, and adjust seasoning.
I like to heat and char up the tortillas before filling them. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil. Now you're ready to build your tacos starting with the meat, cream, Brussel Sprouts, and then salsa.
They're ready! Thanksgiving Tacos are so delicious and are perfect for the holiday season. They have all of the flavors you expect in your tacos plus a little extra to make them festive. Do most of the preparation in advance, and these are great for entertaining. So invite over some friends and start giving thanks a little earlier this year.
Enjoy!
Thanksgiving Tacos:
main dish
Turkey:
3/12 pounds ground turkey
2 cups diced white onions
6 garlic cloves, minced
1 green bell pepper, seeded and diced
4 tablespoons grapeseed oil
3 tablespoons + 1 teaspoon ancho chili powder
1 tablespoon + 3 teaspoons cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons kosher salt
Cranberry Salsa:
12 ounces fresh cranberries
3 jalapenos, seeded and finely diced
2 tablespoons chopped fresh cilantro
1 1/2 limes, juiced
4 tablespoons of honey
3/4 cup finely diced white onion
Brussel Sprouts:
10 ounces of Brussel Sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Lime-Chipotle Cream:
3/4 cup sour cream
3/4 cup mayonnaise
2 tablespoons fresh lime juice
zest from 1 lime
1 1/2 - 3 tablespoons chopped canned chipotle
kosher salt
black pepper
To make the Lime-Chipotle Cream combine the mayonnaise and sour cream in a small bowl. Add the rest of the ingredients, starting with the lower amount of chipotle pepper and season with salt and pepper. Taste and if you want the sauce spicier, as I do, add more of the chipotle; refrigerate.
To make the Cranberry Salsa pulse the cranberries in a food processor until coarsely chopped and transfer to a bowl. Add the rest of the salsa ingredients to the cranberries and set aside.
To prepare the Brussel Sprouts, half each one and slice. In a small bowl toss the Brussel Sprouts with the olive oil, salt, and pepper; set aside.
Add the grapeseed oil and onions to a pan and saute two minutes and then add the diced green pepper. Saute two more minutes and then add the turkey, cumin, ancho chili powder, and cumin. Cook, breaking up the turkey until the meat is almost no longer pink. Then add the garlic and saute until fragrant; stir in the chopped sage, and adjust seasoning.
I like to heat and char up the tortillas before filling them. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil. Now you're ready to build your tacos starting with the meat, cream, Brussel Sprouts, and then salsa.
Time-Saving Tips: Prepare the Cranberry Salsa and Lime-Chipotle Cream a few hours before serving. Prepare the meat up to an hour in advance and gently reheat before serving.
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