Turkey Tacos with Cranberry Salsa.
Prep time.
15.
Cook time.
10.
Crispy, cheesy, and surprisingly bright! These Leftover Turkey Tacos are a fun and delicious way to reinvent holiday leftovers. Layered on Stonefire® Mini Naan and finished with a tangy homemade cranberry salsa, they bring together warm spices, tender turkey, and fresh citrusy notes for an easy weeknight meal or post-holiday snack.
Ingredients.
4–6 Stonefire® Mini Naan2 cooked turkey, shredded1 cup shredded cheese (cheddar, Monterey Jack, or a mix)1 tbsp. olive oil or butter, for cooking1 tsp. chili powder1/2 tsp. smoked paprika1/2 tsp. cumin1 clove garlic, grated or mincedJuice of 1/2 limeSalt and pepper, to taste1/2 cup fresh or leftover cranberry sauce1/4 small red onion, finely diced1/2 jalapeño, seeded and finely diced (optional, for heat)2 tbsp fresh cilantro, chopped½ navel orange, skinned and divided 1 tsp. lime juiceSalt and pepper, to tasteOptional toppings:Sour cream or Greek yogurtSliced avocadoExtra cilantro.
Directions.
Make the cranberry salsa: In a food processor, combine cranberry sauce, red onion, orange, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.Flavor the turkey: In a skillet, heat olive oil or butter over medium heat. Add shredded turkey, chili powder, smoked paprika, cumin, garlic, lime juice, salt, and pepper. Toss and cook 2–3 minutes until warmed through and coated in the spices.Assemble the tacos: Place a Stonefire® Mini Naan on a plate. (tip: microwave naans for 10-20 seconds so naan is “foldable”) sprinkle with a little shredded cheese, then add a layer of the seasoned turkey. Top with a little more cheese. Fold the naan in half gently, pressing lightly.Fry for crispiness: In the same skillet or a clean one, fry each taco for 2–3 minutes per side until golden brown and crispy, and the cheese is melted.Serve: Top each crispy taco with cranberry salsa and any optional toppings you like. Serve warm.
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