Leftover Turkey Tacos with Citrus Slaw

November 26, 2014 By Devon Leave a Comment

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.

Citrus Slaw

Author: Devon O'Brien

Serves: 4

Ingredients

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

Instructions

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.

Simple Shrimp Tacos

October 1, 2014 By Devon Leave a Comment

Word has it that this Saturday is National Taco Day. I’m not sure who gets to decide when and which of these absurd holidays exist but I’m definitely not mad about a day all about tacos. As far as I’m concerned, every day is all about tacos.

I’ve had at least one request (OK, let’s be honest it was just one, as in, the only request I’ve ever gotten, ever.) for more veggie Mexican recipes and I promise they’re coming! I actually do eat vegetarian several meals for week, but those dishes are more in the realm of grilled cheese sandwiches and veggie-loaded pasta dishes. So since veggie Mexican isn’t my forte, I’m putting some extra time into creating something great (I’m thinking another burrito bowl and endless taco options).

But about these tacos. Not vegetarian, but for all my pescetarians out there, shrimp tacos are the bomb. These Simple Shrimp tacos are just that, simple. They can be thrown together in a flash—I’m talking ten minutes, fast. Plump juicy shrimp are sauteed with garlic and chili then layered on soft corn tortillas with crisp cabbage and creamy avocado. A perfect, flavorful, balanced and quick meal!

Simple Shrimp Tacos

Author: If You Give a Girl a Degree

Serves: 2

Ingredients

8 ounces large, cooked, peeled, deveined shrimp (about 18 for 31-40 per pound. I buy these in the freezer aisle in a big bag so I always have some on hand!)
½ teaspoon garlic powder
¼-1/2 teaspoon chili powder
¼ teaspoon salt
2 tablespoons olive oil
6 corn tortillas
½ cup shredded cabbage
1 avocado
2 limes

Instructions

If frozen, thaw the shrimp in cool water.
Meanwhile mash the avocado with the juice of one lime. Mix until smooth. Place in a plastic sandwich bag and set aside.
If thawing, drain the shrimp and remove tails. If already thawed, just remove tails. Toss with the garlic, chili powder and salt.
Heat the olive oil over medium high heat. Add the shrimp and saute until heated through, about 2-3 minutes. Remove from heat.
Warm the tortillas in the microwave for about 30 seconds in the microwave.
Top each tortilla with even amounts of the cabbage, shrimp (about 3 per taco) and avocado (cut one corner off the bag and pipe the avocado-lime mix on the tacos). Serve with slices of fresh lime.

Street Taco Hamburgers

September 9, 2014 By Devon 1 Comment

Welcome back to the work week, folks! I had a crazy football-filled weekend (being a Cyclone and Cowboy fan can be hard, but I’m happy to do it!). Then yesterday the office was closed in what must be the desert version of a snow day. The Phoenix valley saw more rain than it ever has (in recorded history), breaking the record set in 1933. I woke to news reports of lots of closed, flooded roads, many, many floating cars and best of all, a notice that work was called off. It was my very first monsoon day! I filled it with work that I did from the comfort of my bed, some recipe testing and blog photo shoots. It was fantastic! What do you do with unplanned days off?

Most people consider Labor Day to bed the end of summer, but technically we have a couple of weeks yet — and here in Phoenix, it will feel like summer for a couple of months still — so it’s time to cram in all those last minute summer grilling recipes. I have quite a few on deck for ya, starting with these Street Taco Hamburgers.

We all know I have a taco problem and now that love is sneaking its way into other foods, like these burgers. I love topping my tacos with shredded cabbage, avocado, pico de gallo and some cheese so I figured I could love them on a burger as well, and boy was I right! Shredded cabbage, a big juicy hamburger, gooey melted Monterrey jack cheese and a dollop of flavor-packed guacamole all on a toasted bun — perfection.

Street Taco Hamburgers

Author: If You Give a Girl a Degree

Serves: 2

Ingredients

½ pound ground beef
2 slice Monterrey jack cheese
½ cup shredded cabbage
½ cup guacamole
2 hamburger buns
Salt
Pepper
Optional: chili powder, cumin

Instructions

Heat the grill or grill pan to medium-high heat.
Season the ground beef with salt and pepper as well as any other seasonings desired such as chili powder, cumin or garlic powder (about ¼ teaspoon each). Press the meat into two even hamburger patties.
Place the burgers on the grill or grill pan and cook to desired doneness. When the burgers are just about one minute from being done, top each one with a slice of cheese to melt.
Meanwhile, lightly toast the buns by placing them on the grill or grill pan for two minutes. Top the bottoms with the cabbage, add the burgers and the guacamole then top with the other half of the bun and serve.