Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

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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.

Yes – you can also use cubed or shredded chicken

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

Use toppings you like – I always let some sharp cheddar melt in with salsa, avocado, sour cream and fresh herbs too                                              Enjoy this flavorful recipe with crunch!
Roast Turkey & Veggie Mexican-Style Hard Shell Tacos
Make the filling in one skillet with lots of vegetables
Roast Turkey & Veggie Mexican-Style Hard Shell Tacos
Loving Smokey & Vibrant Mulato Chiles in the filling!

Also see: After Thanksgiving Recipes with your Leftovers

Enjoy this flavorful recipe with crunch!
Karen

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Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

Servings: 10 tacos
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Roast Turkey & Veggie Mexican-Style Hard Shell Tacos recipe
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.

Equipment

  • 10 hardshell tacos I used organic blue corn

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.

Nutrition

Calories: 109kcalCarbohydrates: 6gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 27mgSodium: 248mgPotassium: 298mgFiber: 1gSugar: 3gVitamin A: 1480IUVitamin C: 6mgCalcium: 87mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: Mexican
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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