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Got leftover turkey after Thanksgiving? Make these tacos!

From Rachael Ray Every Day, November 2018.


  • 3 tablespoons olive or corn oil
  • 4 cups shredded red or green cabbage, or about 1/2 head
  • 1 small red onion, chopped
  • 2 serrano or jalapeño chiles, halved lengthwise, seeded and thinly sliced
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1 teaspoon caraway seeds, or about 1/3 palmful
  • 1 teaspoon cumin seeds or ground cumin, or about 1/3 palmful
  • 1 teaspoon paprika or smoked paprika, or about 1/3 palmful
  • 3 tablespoons sherry vinegar or apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1/4 cup toasted pepitas
  • 1 pound roast turkey, coarsely chopped (about 4 cups)
  • 1/2 pound fresh Mexican chorizo, casing removed
  • 1 cup turkey or chicken stock
  • Juice of 1 lime (about 2 tablespoons)
  • 1 cup sour cream or Mexican crema
  • 2 tablespoons chipotle hot sauce (Rach likes Tabasco Chipotle)
  • 12-16 soft corn tortillas
Topping Options
  • Pickled jalapeño slices
  • Crumbled queso fresco or asadero cheese
  • Thinly sliced radishes
  • Fresh cilantro leaves


Serves: 4


In a large skillet, heat 2 tablespoons oil, two turns of the pan, over medium-high. Add the cabbage, onion, chiles and garlic; season with salt and pepper. Add the caraway, cumin, and paprika. Cook, stirring often, until crisp-tender, 10 to 12 minutes. Add the vinegar and sugar. Toss for another minute. Add the pepitas. Remove the slaw from heat.

In a food processor, pulse the turkey until finely chopped.

Heat a cast-iron skillet or griddle over high. Add the remaining 1 tablespoon oil, one turn of the pan. Add the chorizo. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, 3 to 4 minutes. Add the turkey. Cook, stirring often, until browned, about 2 minutes. Add the stock. Cook, stirring often, until the stock absorbs into the meat, about 3 minutes. Stir in the lime juice.

In a small bowl, stir the sour cream and hot sauce.

Heat a stainless-steel or cast-iron skillet over high or turn a gas burner on to medium-high. In the skillet or directly over the gas flame, cook the tortillas, turning them with tongs, until hot and blistered in spots, 30 to 45 seconds per side. Wrap in cloth napkins or a tea towel to keep warm.

Fill the tortillas with the turkey-chorizo filling. Top with the warm slaw, sour cream sauce, and your choice of toppings.