Yield: Yields 8 to 12
These tacos highlight the flavor of leftover Thanksgiving turkey without overwhelming it. Doubling up on the tortillas keeps them from splitting when they’re packed with the juicy filling. You can get away with one, though, if you eat over a plate to catch the drips.
Return the skillet to high heat and add the remaining 1-1/2 Tbs. oil. Add the zucchini and 1/4 tsp. salt; cook, stirring often, until barely tender and lightly browned, about 4 minutes. Return the onion and poblanos to the skillet and stir in the turkey, crème fraîche, and cilantro. Cook, stirring, for 1 minute to reduce the crème fraîche slightly. Turn off the heat, cover the taco filling with sliced cheese, and cover the skillet. Let sit for a few minutes, until the cheese melts. The filling will weep and become very juicy.
Heat a small, heavy skillet—preferably cast iron—over medium-high heat. Heat the tortillas one at a time until hot and pliable, 20 to 25 seconds per side. Keep them warm in a cloth napkin.
Spoon the filling into a serving bowl (or leave it in the skillet) and serve with the tortillas, wedges of lime to squeeze over, and additional cilantro.
This was quick to put together and used a good portion of turkey. I substituted mushrooms for the zuchinni and added some New Mexican Hatch chipotle chile powder for heat.
This was delicious. I used leftovers from a smoked Thanksgiving turkey.
Really good. I forgot to put the crema (creme fraiche) in, but it is good without it. Be sure to turn on the exhaust fan if you roast chilis over the burner. Easy to make for burritos as well as tacos.
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