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.


Recipe Summary

15 mins
10 mins
25 mins
8 tacos


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


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

  • 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

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 4 stars
I used leftover Thanksgiving turkey for this and it was delicious! There was a recipe problem though. I made the sauce according to this recipe with 1/2 cup milk and 1/4 cup of mayo. Those measurements are WAY off. It should probably use only a few tablespoons of milk as the picture looks like it should be a dressing consistency. By the time I added enough mayo ranch dressing mix and salsa to get the right consistency and flavor I had over 2 cups of sauce. I recommend mixing the mayo salsa and ranch dressing mix first then add a little milk at a time until you get the desired consistency. Other than that the kids and I loved it. Read More