Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.

Leftover Turkey Tacos with Brussels Sprout Slaw

I made my slow cooker turkey breast and had lots of leftovers. Normally with the leftovers I make turkey pot pie soup or turkey sweet potato fritatta but I thought I would try something different.

Since we love all kinds of tacos I thought it would be fun to make a leftover Thanksgiving taco and used leftover cranberry sauce on top, it turned out great and came together in less than 15 minutes. Tomorrow I’ll be posting a leftover Turkey Harvest Cobb Salad, stay tuned!

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

4

Cals:235

Protein:21.5

Carbs:30

Fat:5

Leftover Thanksgiving turkey is transformed into quick and easy tacos! Just a few ingredients and less than 15 minutes, this is great for a quick lunch or dinner.

Course: Dinner, Lunch

Cuisine: American

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 4 Servings

Serving Size: 2 tacos

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Ingredients

• ▢ 1/2 tablespoon extra-virgin olive oil
• ▢ 2 teaspoons lemon juice
• ▢ Kosher salt
• ▢ 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

Instructions

• In a medium bowl, whisk together olive oil, lemon juice, 1/4 teaspoon salt and pepper.  Add Brussels sprouts and onion then toss to evenly coat.
• Heat tortillas according to package directions.  Top each tortilla with 1 ½ ounces of turkey and ¼ cup slaw. Top with cranberry sauce and enjoy.

Last Step:

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Nutrition

Serving: 2 tacos, Calories: 235 kcal, Carbohydrates: 30 g, Protein: 21.5 g, Fat: 5 g, Saturated Fat: 0.3 g, Cholesterol: 37.5 mg, Sodium: 560.5 mg, Fiber: 4.59 g, Sugar: 9 g

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