Chipotle turkey tacos
Use up leftover turkey and gravy from Christmas in this low-effort take on birria tacos. It’s perfect for Boxing Day
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Prep:20 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 712
-
fat 25g
-
saturates 9g
-
carbs 68g
-
sugars 0g
-
fibre 7g
-
protein 50g
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salt 1.96g
Ingredients
- 1 tbsp olive oil
- 1 onion , finely chopped
- 3 garlic cloves , grated
- 2 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp paprika plus ½ tsp
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 100ml chicken stock
- 400g cooked turkey or chicken, shredded
- 300ml leftover turkey or chicken gravy (or use shop-bought gravy or stock)
- 10 corn tortillas , warmed
- 75g grated mozzarella
- 1 jalapeño , sliced
- ½ onion , finely chopped
- 10g coriander , leaves picked
- lime wedges
- 1 avocado , sliced
Method
Heat the oil in a flameproof casserole dish over a medium heat and cook the onion with a pinch of salt for 8-10 mins. Add the garlic and cook for another minute, then stir in the chipotle paste, cumin, 1 tsp paprika, the oregano and tomato purée. Cook for 3-4 mins until dark, then transfer half the mixture to a saucepan.
Pour the chicken stock into the casserole, bring to the boil, then reduce the heat and simmer for 3-4 mins before stirring in the turkey meat. Season and stir well to coat.
Pour the gravy into a small saucepan. Scatter in 1/2 tsp paprika, bring to a simmer and season.
Heat a non-stick frying pan over a medium heat. Fill the tortillas with 1 heaped tbsp of the turkey, the mozzarella, jalapeño and onion, then fold in half. Fry on each side for a few minutes until golden and the cheese has melted, then put on a serving platter. Repeat with the rest.
Serve the gravy with the tacos for dipping, with a sprinkle of coriander, the lime wedges and sliced avocado.
