Leftover Thanksgiving turkey becomes a fast, flavorful weeknight meal with these simple tacos. With just a handful of ingredients and under 15 minutes of hands-on time, these tacos are a great way to turn leftovers into something fresh and exciting for lunch or dinner. The combination of warm shredded turkey, a crisp Brussels sprout slaw, and a bright spoonful of leftover cranberry pear sauce makes for an easy meal everyone will enjoy.
Leftover Turkey Tacos with Brussels Sprout Slaw
Leftover Turkey Tacos with Brussels Sprout SlawThis recipe was inspired by having plenty of slow-cooker turkey breast leftovers after the holidays. Instead of making the usual soups or casseroles, these tacos let you enjoy turkey in a new way — warm, lightly seasoned shredded turkey tucked into corn tortillas and topped with a quick Brussels sprout and red onion slaw. A spoonful of cranberry pear sauce adds a touch of sweetness and acidity that brightens the whole dish.
These tacos come together in minutes and require only basic pantry ingredients: olive oil, lemon juice, salt, pepper, shredded turkey, tortillas, shredded Brussels sprouts, red onion, and leftover cranberry pear sauce. The slaw is dressed lightly so it remains crisp and refreshing against the warm turkey. Because everything is simple, you can easily scale the recipe up or down depending on how many servings you need.
More Leftover Turkey Recipes:
- Leftover Turkey Noodle Soup
- Leftover Turkey Harvest Cobb Salad
- Baked Turkey Croquettes
- Turkey Pot Pie Empanadas
- Santa Fe Turkey Lettuce Wraps
Leftover Turkey Tacos with Brussels Sprout Slaw
Leftover Thanksgiving turkey is transformed into quick and easy tacos. Just a few ingredients and less than 15 minutes of prep and assembly make this a perfect post-holidays meal or a speedy weekday dinner.
Prep: 10 mins | Cook: 5 mins | Total: 15 mins
Yield: 4 servings (about 2 tacos per serving)
Serving size: 2 tacos
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 2 teaspoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 medium Brussels sprouts, thinly sliced (about 2 cups if using pre-shredded)
- 1/4 cup red onion, thinly sliced
- 8 corn tortillas
- 12 ounces leftover cooked skinless turkey, shredded and warmed
- 8 tablespoons leftover cranberry pear sauce (or your preferred cranberry sauce)
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper. Add the thinly sliced Brussels sprouts and the red onion, then toss until everything is evenly coated. Let the slaw sit a few minutes to soften slightly while you warm the tortillas.
- Heat the corn tortillas according to package directions or warm them in a dry skillet until pliable and slightly charred at the edges. Divide the warmed shredded turkey evenly among the tortillas (about 1 1/2 ounces of turkey per tortilla or 3 ounces per serving if making two tacos).
- Top the turkey with roughly 1/4 cup of the Brussels sprout slaw for each taco and finish each taco with a spoonful of cranberry pear sauce. Serve immediately while the turkey is warm and the slaw is crisp.
Nutrition (per serving — 2 tacos)
Calories: 235 kcal; Carbohydrates: 30 g; Protein: 21.5 g; Fat: 5 g; Fiber: 4.59 g; Sugar: 9 g; Sodium: 560.5 mg; Cholesterol: 37.5 mg.
Tips for Best Results
– Use skinless, white meat turkey for a leaner filling or mix in some dark meat if you prefer a richer flavor. Warm the turkey gently so it stays moist — a quick toss in a hot skillet with a splash of water or stock works well.
– Slice Brussels sprouts very thin, or use pre-shredded Brussels sprouts to save time. Tossing them with a little acid (lemon juice) and oil softens them just enough while retaining a satisfying crunch.
– If your cranberry sauce is very thick or tart, stir it with a splash of orange juice or a drizzle of honey to smooth and balance the flavor before spooning it on the tacos.
Variations
– Add a creamy element: a dollop of plain Greek yogurt, crema, or a light mayonnaise-based slaw dressing pairs nicely with the cranberry sauce.
– Add crunch and texture: toasted pepitas, chopped apple, or thinly sliced fennel can be mixed into the slaw for extra contrast.
– For a spicy kick, sprinkle on sliced pickled jalapeños, a drizzle of hot sauce, or a pinch of red pepper flakes.
Storing and Reheating
Store leftover shredded turkey in an airtight container in the refrigerator for 3–4 days. Keep the slaw and cranberry sauce separate until ready to serve to maintain texture. Reheat the turkey gently in a skillet over medium-low heat with a splash of broth or water, or microwave in short bursts until warmed through. Warm tortillas just before assembling.
Serving Suggestions
Serve these tacos with lime wedges, extra slaw, or a simple side salad. They also make a great addition to a casual buffet or a game-day spread, where guests can assemble their own tacos with toppings they prefer.
Final Note
These leftover turkey tacos are an easy way to refresh holiday leftovers without an elaborate reheating plan. They’re fast, forgiving, and flavorful — perfect for busy weeknights or a casual gathering. If you try this recipe, consider leaving a rating and a short comment to share what toppings or tweaks you enjoyed.