Happy Thanksgiving! I am so excited. A holiday all about food is my kind of holiday.
Now, if only there was a widely-recognized holiday (as in, no work) that was just all about tacos. THAT would be my kind of holiday.
I’ve never been a huge Thanksgiving leftover person. Don’t get me wrong, I love to smash turkey smothered in cranberry sauce between two pieces of bread and chow down, but I’m not really about stuffing or mashed potatoes. It seems like all the sides disappear rather quickly and what’s left are all the extra pounds of turkey you ordered for the big crowd of people that a) didn’t end up being as big as you imagined in your mind and b) really just came for the sides, anyway.
Once you reach the point where you can even think about ever eating another turkey sandwich again (or until next year, you know, whatever), whip up this batch of Citrus Slaw to give your turkey new life. It’s so easy, fast and full of veggies and healthy fats. Shredded colorful cabbages mix with crisp radishes and bright cilantro all tossed in an avocado bended smooth with lime juice to give this crunchy slaw a lush creaminess. I piled the slaw with leftover turkey breast that I shredded up inside a taco with all the trimmings, but it also works great as a sort of salsa or bed for a big ole’ turkey thigh or leg.
- For the Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 5 chopped or sliced radishes
- ¼ cup fresh cilantro
- ½ avocado
- Juice of 2 limes
- 1 tablespoon apple cider vinegar
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- Pinch of salt
- For the Tacos:
- 3 cups shredded leftover turkey breast, warmed
- 12 corn tortillas
- Optional toppings: Crema, avocado, cilantro, pico de gallo
- For the slaw: In a medium bowl, toss the cabbages, radishes and cilantro. Set aside. Place the avocado, lime juice, vinegar, spices and salt in a blender or food processor and blend until smooth.Toss the avocado mixture with the cabbage mixture. Serve immediately or place covered in the fridge for one hour to let the flavors meld.
- For the tacos: Warm the corn tortillas in the microwave for about 1 minute. Top each tortilla with a scant ¼ cup of the citrus slaw, top with about ¼ cup turkey followed by any desired toppings. Serve immediately while warm.
I’m off to the Northern tundra to freeze my buns off for the weekend (that’s why I have to eat so much on Thanksgiving, I have to find a way to stay warm you know)! I hope you and your loved ones all have a very full Thanksgiving and a very fun leftovers weekend! See you on the other, chubbier side.