Paleo Christmas Turkey Tacos

Super simple seasonal leftover turkey tacos!!! Apple pomegranate and mint salsa bestow a touch of liveliness to each mouthful!

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Leftovers day!!!! And boy do we have LOADS of them here! I bought a 21lb turkey and striped the carcass bare! The legs are my favourite so all that dark meat will be the first to get devoured. I’ve plans to make a chili / soup today and hopefully it will be good enough to share with you guys!

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I hope you all had an awesome Christmas! We had a nice relaxed day around here. Time with all the family in the morning, an early afternoon dinner followed by a movie night with my mum, dad and bro! Quite a change from a lot of Christmas day’s of years gone by.

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I was up at 6am yesterday morning to put the turkey on. It’s my usual waking time but this time my body enjoys a little bit of an extra rest. I pretty much sat in the same position with my feet up on the sofa from about 6pm yesterday, back in my PJs!!! Just the way it should be!

The turkey turned out PERFECTLY!!! Not only that but I made my own gravy following Jamie’s quick method; no wine but I did add some blackcurrant jam and it was literally the thing that everyone raved about! Definitely something to whip up again.

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These turkey tacos are the perfect seasonal way to make use of your leftover meat, sprucing up the turkey with plenty of spices, served in grain free tortilla wraps with roasted squash and a fresh minty pomegranate and apple salsa!

The cashew cream or coconut yogurt ties it all together…imagine the whole mix mingle up together once you roll that wrap tight. A beautiful seasonal super tasty mouthful packed with flavour, an abundance of contrasting textures with beautiful pops of sparkle from the salsa!

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You don’t have to use squash, if you have leftover brussels or carrots use them..use what you have at hand! The salsa is a must, the fresh herbs, pomegranate and apple bring the whole thing alive. If not for today make these tomorrow, you’ll love them! If you don’t fancy the flax tortillas you bung the whole lot on to a grain free pizza base of the thin and crusty or thick and fluffy cauliflower kind.

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Some homemade whole 30 compliant barbecue sauce would be an awesome addition to any of the above!

What’s your favourite way to make use of Christmas turkey leftovers?

Paleo Turkey Crispy Kale Fajitas

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: fry bake entree appetizer gluten-free grain free paleo soy-free sugar-free kale turkey

Ingredients (Serves 2)

    Fajita Turkey

    • 400g (14oz) leftover roast turkey breast or dark meat
    • 1 tbsp (14g) coconut oil melted
    • 1/2 tsp smoked paprika
    • 1/4 tsp sweet paprika
    • 1/2 tsp cumin
    • 1/4 tsp coriander
    • 1/4 tsp garlic powder
    • Pinch or two of cayenne pepper
    • 1/4 tsp Pink Himilayan Salt
    • 1/4 tsp Black Pepper

    Pomegranate Apple Salsa

    • 1 crisp sweet eating apple
    • 1 tbsp pomegranate arils
    • 1 tbsp roughly torn fresh mint
    • 1 tbsp roughly chopped fresh coriander
    • 1 tsp finely chopped chili
    • 1 tbsp fresh lime juice
    • 1/4 tsp Pink Himilayan Salt
    • 1/4 tsp Black Pepper

    To Serve

    • One batch of paleo flax tortillas
    • Crispy baked lacinato kale (baked with teaspoon of coconut oil at 160C (320F) for 15 minutes!
    • 1 cup diced roast butternut squash (roast at 180C (350F) with coconut oil for 25 – 30 minutes)
    • Fresh mint leaves to garnish
    • Dollop of cashew cream or plain Coyo

    Instructions

    Prep and cook your tortillas in advance..up to one day!

    Mix together all salsa ingredients up to a few hours in advance and set aside in the fridge!

    Mix together all turkey spices. Toss turkey with spices. Heat coconut oil in a pan over a medium heat, add turkey and toss to heat through and crisp up around the edges for 4-6 minutes.

    Serve tortilla topped with squash, turkey, salsa, a dollop of cashew creamy or Coyo natural yogurt and a side or sprinkling of crushed or torn baked crispy kale!

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