Turkey Tacos with Cranberry Salsa

Turkey tacos recipe with cranberry salsa! Another great way to use up Thanksgiving turkey leftovers.

Turkey Tacos with Cranberry Salsa
Elise Bauer

One of my favorite things to make with leftover turkey is turkey tacos!

Usually I have some leftover cranberry relish (I always make too much) to go with the tacos in lieu of salsa, but this time I thought I would make some fresh cranberry salsa from scratch, which turned out surprisingly good.

Cranberries just pair so well with turkey, even regular cranberry sauce is going to taste as satisfying with a turkey taco as tomato salsa. Just add a little chopped fresh jalapeño.

Turkey Tacos with Cranberry Salsa

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings

If you want a super quick way of making the tacos, you can do them in the microwave. Just soften the tortillas first by cooking two tortillas at a time in a single layer on a paper towel, on high heat for 20 seconds per tortilla. Add the shredded cheese and turkey, fold over the tortillas, and heat them again on high for another 15 seconds each, or until the cheese melts.


Turkey tacos:

  • 8 to 12 corn tortillas

  • Extra virgin olive oil

  • 2 cups Monterey Jack cheese, or mild cheddar, grated

  • Cooked turkey meat, cut into bite-sized pieces

  • Lettuce, thinly sliced

  • Fresh cilantro, for garnish

Cranberry salsa:

  • 1 1/2 cups fresh or frozen cranberries

  • 1/2 apple, peeled and cored

  • Chopped serrano or jalapeno chili, to taste (about a half a chili but taste for desired heat)

  • 4 tablespoons sugar

  • 2 tablespoons ginger, peeled and chopped

  • 2 tablespoons fresh cilantro, chopped

  • 1 tablespoon lime or lemon juice

  • Dash salt

Special Equipment

  • Food processor


  1. Prepare cranberry salsa:

    Put the cranberries, apple, chile, sugar, ginger, cilantro, and lime or lemon juice in a food processor and pulse until coarsely shredded, about 10 short pulses.

    Let sit 15 minutes for the cranberries to macerate. You can also use cranberry relish, just add chopped chiles and cilantro.

  2. Heat the tortillas:

    Heat a large frying pan on medium high heat. Unless you are using freshly made homemade tortillas, you will need to soften them first.

    Place a small amount (1/2 a teaspoon) of oil in the pan and spread to coat the bottom of the pan.

    Place a tortilla in the pan and let it heat up until bubbles start to form. Then flip it over.

  3. Add cheese and turkey to tortillas:

    Sprinkle grated cheese on half of the tortilla, and top with chopped cooked turkey. Fold the empty half of the tortilla over the side with cheese and turkey (like an omelette).

    Cook until the cheese begins to melt, then flip the taco over so that the tortilla browns on the other side as well. Continue to cook the tacos in this manner.

    To serve, open up the tacos and put some chopped lettuce and plenty of cranberry salsa over the cheese and turkey. Garnish with fresh cilantro leaves.

Turkey Tacos with Cranberry Salsa
Elise Bauer
Nutrition Facts (per serving)
474 Calories
25g Fat
46g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 474
% Daily Value*
Total Fat 25g 33%
Saturated Fat 12g 61%
Cholesterol 63mg 21%
Sodium 467mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 18g
Vitamin C 10mg 49%
Calcium 492mg 38%
Iron 1mg 7%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.