Cheat’s birria-style turkey tacos recipe
Created by The Tesco Recipes team
Transform your festive leftovers into these chipotle birria-style tacos. Filled with shredded turkey, they taste amazing when dipped in leftover gravy.
See method- Serves 4
- Takes 30 mins
- 421 calories / serving
- Gluten-free
Ingredients
- 1 red onion, halved and sliced thinly
- 2 limes, 1 zested and juiced, plus 1 lime cut into wedges, to serve
- 1 tbsp olive oil
- 2 tsp chipotle paste (for a medium heat)
- 1 tbsp tomato purée
- 150ml leftover gravy
- 100g frozen sweetcorn
- 400g shredded leftover turkey
- 1 tsp apple cider vinegar
- 2 packs Tesco Free From 4 white tortilla wraps
- 30g fresh coriander, any large stalks discarded
- jalapeños, sliced, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1770kJ 421.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 31.8gProtein 36.8gFibre 13.8g
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Method
- Put ½ onion in a bowl and mix in the lime zest and juice. Set aside to pickle.
- Put the remaining ½ onion in a saucepan with the olive oil and place over a medium-high heat. When sizzling, fry the onion for 1-2 mins to soften, then add the chipotle paste and tomato purée.
- Cook for 2 mins, then add the leftover gravy and 150ml boiling water. Stir in the frozen sweetcorn and turkey. Cover and reduce the heat to a simmer to cook for 10 mins.
- Drain most of the liquid (or strain over a colander if easier) into a bowl. Stir the vinegar into the liquid and set aside. Place the turkey and sweetcorn in a bowl.
- In a dry frying pan over a medium-high heat, toast the tortillas for 1-2 mins each side until slightly charred and softened. Keep the remaining tortillas warm in a kitchen cloth while you repeat the process with the remaining tortillas.
- Serve the tortillas with the turkey and sweetcorn, coriander, lime wedges, the pickled red onions and jalapeños, if using.
- Tip: Use 1 tsp chipotle paste for a milder heat or 3 tsp if you like it spicy.
- See more Christmas recipes
