By admin | November 25, 2011

Photo: LifeSupercharger

By: Saira Malhotra

So it’s the Friday after the big T-day. Your home feels like a warzone, you are responsible for the aftermath, you have a headache from too much wine, and you over-ambitiously invited everyone back for lunch on the day after Thanksgiving. Don’t even think of going back to bed because your guests will be here in 3 hours!

Stay calm, cool, and collected. Open your refrigerator door and inhale, this couldn’t be any easier. Like a chef, your ‘mis-en-place’ awaits you and all you need to do is creatively assemble it. How about turning up the heat and going where no turkey, cranberry sauce, and Brussels sprouts have collectively gone before: the Turkey Taco. A little fiery, great texture, and a good use of your post-Thanksgiving ingredients is all it will take to turn this tired looking meal in to something bright and vivacious.

If you’re feeling even more adventurous, pair these Turkey Tacos with a Mexican beer cocktail, the Michelada. For the Michelada recipe, click here.

Turkey Tacos with Cranberry Salsa Recipe


Turkey and Brussels Sprout Filling:
1 onion, julienne
1 jalapeno pepper, julienne
1 lb cooked turkey, shredded
1 cup of cooked (pan seared Brussel Sprouts), julienne
2 tablespoons grapeseed oil
1 tsp smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, roughly chopped
Oil, for frying
10 (5-inch) corn tortillas, preferably white or prepared taco shells

Cranberry Salsa:
4 tomatoes, diced
2 fresh garlic gloves, minced
1/4 of a medium-sized onion, finely diced
2 tablespoons of cranberry sauce
3/4 tsp salt
1 teaspoon of minced jalapenos

2 cups shredded Jack cheese
1/2 head of iceberg lettuce, shredded
2 Hass avocados, thinly sliced and splashed with lime juice
Sour cream


Turkey and Brussel Sprout Filling:

  1. Heat a skillet on high; add oil and saute onions and jalapenos for 1 minute. Remove and set aside.
  2. Add the turkey to the skillet, allowing it to blacken in places. Remove and set aside.
  3. Pan-sear the Brussels sprouts. Remove and set aside.
  4. Add the cooked ingredients back to the pan. Season with 1 tsp smoked paprika, ground cumin, Kosher salt and freshly ground black pepper.
  5. Toss in the fresh cilantro.

Cranberry Salsa:

  1. Combine the chopped tomatoes, jalapeno paste, minced garlic and diced onion. Add the cranberry sauce and season with salt.


Make this buffet style by serving the taco filling in the skillet it was cooked in, the tacos on a plate, and the salsa and toppings in medium-sized dipping bowls. Let everyone add their favorite toppings and enjoy!

Photo: LifeSupercharger

For more holiday tips, follow me on Twitter (@MarcusCooks)


You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger