Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

Using leftover Thanksgiving turkey makes this recipe a snap. Serve with lime wedges and, if desired, hot sauce. This Allrecipes Magazine recipe is based on Joan Dredge's Ranch Chicken Tacos.

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Recipe Summary

cook:
10 mins
total:
25 mins
prep:
15 mins
Servings:
4
Yield:
8 tacos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir milk, mayonnaise, ranch, dressing mix, and 1 tablespoon salsa together in a small bowl. Chill, covered, until serving.

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  • Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm.

  • Stir together remaining salsa, turkey, and cumin in a skillet; cook over medium heat until heated through, 3 to 5 minutes. Divide among tortillas. Top each taco with red cabbage, queso fresco, avocado, green onions and 1 tablespoon ranch dressing.

Cook's Notes:

Substitute shredded rotisserie chicken for the turkey, if preferred.

Substitute pepper Jack cheese for the queso fresco if desired.

Nutrition Facts

542 calories; protein 34.1g; carbohydrates 38.4g; fat 29.1g; cholesterol 80.8mg; sodium 503mg. Full Nutrition
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