Cubes of your Thanksgiving turkey are totally transformed into a fabulous filling for tacos.

Assertive seasonings are needed to create just the right smokey and a little spicy infused flavor. I love Mulato Dried Chiles (dried poblano) typically used in Mexican mole sauces with a delicate smoky flavor.

The tacos are mildly spicy – adjust to your liking.
The recipe has as many vegetables as turkey – so I’m keeping things healthy!

Also see: After Thanksgiving Recipes with your Leftovers

Enjoy this flavorful recipe with crunch!
Karen

Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

Cubes of your Thanksgiving turkey are totally transformed into a fabulous filling for tacos. Assertive seasonings are needed to create just the right smokey and a little spicy infused flavor. I love Mulato Dried Chiles (dried poblano) typically used in Mexican mole sauces with a delicate smoky flavor.

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 tacos

Author: Karen Sheer a zest for life

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Ingredients

• 10 regular hardshell tacos I used organic blue corn
• 2 cups roast fresh turkey 3/4" cubes (I used white meat)
• 2 large Multi dried chili* (will have 3 T. minced)
• 4 teaspoons extra virgin olive oil divided
• 7 medium cremini mushrooms (4 ounces) cleaned, dried; ½″ dice
• 1/2 cup onion peeled, 1/2" dice
• 1/2 cup carrots peeled, 1/2" dice
• 1 cup zucchini 1/2" dice (I used ½ green & ½ yellow)
• 1 tablespoon fresh garlic peeled and minced
• 1 1/2 teaspoons ground cumin (can toast cumin, then grind)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 cup marinara sauce such as Rao's brand
• 1/2 teaspoon sea salt
• 3/4 cups sharp cheddar cheese grated

Instructions

• Place the Mulato chiles in a small bowl and add very hot water to rehydrate them, let stand 10 minutes until softened. Remove from the water and discard the stems and seeds, mince the chile.
• In a large skillet add 3 teaspoons of olive oil – raise the heat to medium-high. Add the cremini mushrooms and stir until golden. Add the onions, carrots and zucchini with the next 1 teaspoon of olive oil, and stir for 5 minutes on moderated heat until they are crisp-tender, 5 minutes.
• In a large skillet add 3 teaspoons of olive oil – raise the heat to medium-high. Add the cremini mushrooms and stir until golden. Add the onions, carrots and zucchini with the next 1 teaspoon of olive oil, and stir for 5 minutes on moderated heat until they are crisp-tender, 5 minutes.
• Preheat the oven to 350 degrees. Line a rimmed sheet pan with foil or parchment paper. Lay out 10 hard taco shells. Fill each one with a potion of filling – about 3/4’s full.
• Stack them so they are somewhat upright. Add a portion of cheese to each.

  Bake in the oven for 15 minutes until the corn shells are very crispy and the cheese has melted.

Notes

Garnish Options:
Cubes of Avocado, Sour Cream or Greek Yogurt, Fresh Cut Herbs (Cilantro or Parsley), Thinly Sliced Scallions, Salsa, Thinly Sliced Jalapeño or Roasted Corn Kernels.

* Mulato Chiles (dried Poblanos) The flavor profile of Mulato chiles is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee.
The are a mild-medium spice chile. This chili is most popular in Mexican mole.
I love it’s deep color and unique smokey flavor.

Substitutes for  Mulato Chiles:
Use another type of dried mildly spicy dried chile – or a good quality chili powder in your pantry. Note that some chili powders have other ingredients than just chiles.
Ancho chiles have a similar flavor to Mulatos. You can also use some chopped chiles from canned Chipotle in Adobo for a blast of smokey heat.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Lunch, Main Course

CUISINE: Mexican

KEYWORDS: Roast Turkey Tacos, Turkey Mexican Tacos, Turkey Mexican-Style Hard Shell Tacos

Nutrition Facts

Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

Amount per Serving

Calories

109

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

27

mg

9

%

Sodium

 

248

mg

11

%

Potassium

 

298

mg

9

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

10

g

20

%

Vitamin A

 

1480

IU

30

%

Vitamin C

 

6

mg

7

%

Calcium

 

87

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.