The leaves are changing color, the temperature is cooling down and there are non-stop football games on – this is a tell-tale sign that fall is officially here. With the beginning of autumn I often think ahead to my favorite holiday, Thanksgiving.
Thanksgiving is the foodie equivalent to the SuperBowl – it’s when home-cooks roll up their sleeves and put their all into one meal that only happens once a year.
I love the flavors of Thanksgiving so much so that I try to find ways to incorporate it into other meals, and that’s how these Grilled Turkey with Thanksgiving Fixings Tacos came to be. It’s a nice prelude to Thanksgiving that can easily be made at a tailgate – or better yet put all those Thanksgiving leftovers to good use.
Turkey cutlets (or Thanksgiving turkey leftovers)
Salt + Pepper
Minced Garlic (4-6 cloves)
Extra Virgin Olive Oil
Cilantro (or whatever fresh herb you have on hand)
Flour or corn tortillas
Season your potatoes with olive oil, and garlic (I prefer to leave the skin on but you can peel them if you’d like). Roast them on the grill for about 30 minutes (or until tender). Trim and clean your green beans and toss them in olive oil and flavor with plenty of salt and pepper. Brush your turkey cutlets with some olive oil and minced garlic and season with salt, pepper and a light sprinkle of nutmeg (omit this if you don’t like the flavor but I find it adds a nice and mild background flavor). On a very hot grill add your cutlets they cook up fast especially if they’re cut thin, about 5-6 minutes per side with an internal temperature of 160 – 165 degrees. Lightly brush your onions and peppers with olive oil and grill them just enough to get grill marks and smokey flavor. Right before assembling your tacos quickly heat the tortillas on the grill (just a few seconds per side).
Assembling your tacos: Slice or shred your turkey and layer on all the ingredients, lastly sprinkle with your favorite shredded cheese.