For these Leftover Turkey Tacos, turkey meat with bacon and mushrooms is tossed in crunchy taco shells wrapped with soft tortillas and then topped with aioli and blueberry sauce that's both a little sweet and little savory.
If you're looking for a new way to use leftover turkey, this quick 🦃🌮 is it!
These turkey tacos were inspired by Evil Czech's duck tacos. They are amazing! OK, I made no duck tacos; this is a turkey season after all.
We did have duck on our Thanksgiving table once, and I also managed to make turducken another year.
That turducken took two whole days to prepare! In the end, the turducken slices looked impressive with all the layers. However, the flavor was kind of all over the place.
So, now that I scared you enough from ever making a turducken let's go back to my tacos.
📃Why it Works
- We love how easy it is to make and it takes only about 30 minutes! Who doesn't like quick and delicious meals, especially after Thanksgiving when the last thing you want is spending hours in the kitchen again.
- It is perfect to use up all those small bits of meat around the bones.
- Bored with leftover soups and casseroles? Switch it up with these tacos!
- Not to brag, but I like my copycat Evil Czech's taco recipe even better than the original. They turned out so good!
- Here's more good news: you can make them with leftover chicken too!!!
🛒Ingredients and Notes
For the turkey tacos, you will need:
- Leftover turkey meat - dark meat tastes better and is less dry
- Mushrooms - omit if you must
- Bacon - everything is better with bacon!
- Small soft tortillas
- Crunchy taco shells
- Mayonnaise
- White wine
- Garlic powder
- Salt & Pepper
For the blueberry sauce you'll need:
- Blueberries
- Shallot
- Brown sugar
- White wine
- White wine vinegar
- Fresh thyme
- Salt and pepper
- Oil
- Truffle oil - totally optional!
🔪Step by Step Instructions
*Details and the printable recipe are available at the bottom of this post.
- Make the aioli - Mix the mayo with wine, garlic powder, truffle oil if using, and season with salt and pepper.
- Make the turkey filling - Cook the bacon until crisp; remove from the pan.
- To the bacon grease, add sliced mushrooms.
- Sauté mushrooms for a few minutes, then add the turkey meat and reserved bacon pieces.
- Make the blueberry sauce - Crush berries with a fork and toss with brown sugar.
- Sauté the shallots in oil until translucent.
- Add berries, wine, and vinegar and cook for 8-10 minutes. Mix in the thyme, salt, and pepper; cook until the sauce thickens.
- Assemble tacos - Wrap the taco shells in tortillas. Spoon aioli over taco shells; add turkey mixture and top with blueberry sauce. Enjoy!
❓FAQs
Yes, you can easily double or triple the ingredients. Note: this recipe serves two.
Absolutely! Adjust the cooking time accordingly, as frozen fruit generally contains more liquid.
I haven't tried it myself because it only takes 10 minutes to make the sauce, but I don't see why not. Or, to be safe, keep blueberries in the freezer. Use them instead of fresh (as mentioned in the above answer). It comes together quickly.
I wouldn't suggest freezing assembled tacos; however, you can freeze the turkey/bacon/mushroom mixture and have it handy for when you want a quick weeknight meal.
👩🍳Top Tips
- You can use leftover or rotisserie chicken. Try with duck meat too!
- Use leftover cranberry sauce if that's what is usually on your table. FYI, you will love the blueberries though!
- Distilled white vinegar works fine too if you don't have white wine vinegar.
- To speed up the process, use pre-sliced mushrooms. I like the whole 'shrooms because I have better control over how clean they are. They're easier to rinse when they're whole and get less saturated with water.
- To keep the tortillas from separating away from taco shells, you can either lightly smear them with some of the aioli, or run a cocktail pick through the top of the tortilla to hold it together.
- These little turkey tacos are also perfect as party food or appetizers.
😋 Other Amazing Recipes to Try
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Two-Layer Leftover Turkey Tacos Recipe
Equipment
- Nonstick skillet
- small saucepan
Ingredients
Ingredients:
- 2 cups leftover chopped or shredded turkey meat best to use dark meat
- 2 cups sliced mushrooms
- 3-4 bacon strips chopped
- 6 small soft tortillas
- 6 small crunchy taco shells
- ½ cup mayonnaise
- 2 tablespoons white wine
- ½ teaspoon garlic powder
- 1 teaspoon truffle oil optional
- Salt and pepper to taste
For the Blueberry Sauce
- 1 cup blueberries
- 1 tablespoon brown sugar
- 1 small shallot thinly sliced
- 1 tablespoon oil
- 2 tablespoons white wine
- 2 teaspoons white wine vinegar
- 1 teaspoon chopped fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Mix ½ cup mayo with 2 tablespoons white wine, ½ teaspoon garlic powder, and 1 teaspoon truffle oil if using. Season the aioli with salt and pepper to taste and aside.
- In a large skillet cook 3-4 chopped bacon strips over medium heat until cooked and crisp. Transfer bacon to a paper towel-lined plate, reserving the fat.
- In the same skillet sauté 2 cups sliced mushrooms in the bacon fat for 5 minutes, stirring occasionally. Stir in the 2 cups of leftover turkey meat and cook until warmed through. Mix in bacon pieces.
Blueberry Sauce
- Slightly crush 1 cup berries with a fork. Do not over-mash them. Toss the berries with 1 tablespoon brown sugar.
- Heat 1 tablespoon oil in a small saucepan over medium-low heat; add one sliced shallot. Cook gently until shallots are translucent. Add 2 tablespoons of white wine and cook until reduced, about 1-2 minutes.
- Transfer the berries to the pan and toss to combine with the shallots. Add 2 teaspoons white wine vinegar. Simmer the berries for 10 minutes. Add 1 teaspoon chopped fresh thyme leaves and season with salt and pepper to taste. Simmer another 10 minutes or until the sauce thickens.
- If the sauce is too dense, add water. If it's too thin, cook down to desired consistency. Adjust seasoning if necessary.
- To serve, wrap the crunchy taco shell with a soft tortilla. Distribute aioli on the bottom of each taco shell until used up (about one tablespoon). Add the turkey/bacon/mushroom mixture evenly over the aioli. Drizzle with blueberry sauce. Enjoy!
Expert Tips
- You can use leftover or rotisserie chicken. Try with duck meat too!
- Use leftover cranberry sauce if that's what is usually on your table. FYI, you will love the blueberries, though!
- Distilled white vinegar works fine too if you don't have white wine vinegar.
- To speed up the process, use pre-sliced mushrooms. I like the whole 'shrooms because I have better control over how clean they are. They're easier to rinse when they're whole and get less saturated with water.
- To keep the tortillas from separating away from taco shells, you can either lightly smear them with some of the aioli, or run a cocktail pick through the top of the tortilla to hold it together.
- These little turkey tacos are also perfect as party food or appetizers.
Ron says
What a great way to not have to feed the dog the leftover turkey. Seriously, Chloe-dog usually gets the white meat as we're not fans. But, your leftover turkey taco might just deprive Chloe of a tad of her white meat.
I had to jump over to Mr. Google to checkout Evil Czech’s place. They even make their own beer, now that's my kind of place.
Jas says
Awe, poor Chloe! I wish my dogs were still around to feed them the leftovers. But you're absolutely right! This recipe is great for leftover turkey or chicken. It's actually better with dark meat, so perhaps Chloe will still get her white meat. 😉
Happy holidays!
Anita says
This is a great way to use leftover turkey. But the true winner is the sauce! I can eat it with everything.
Jas says
It sure is! Thank you, Anita! xx