Ingredients

2 large ripe avocados, pitted
2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftover roast turkey, shredded or cut into thin strips
12 small corn tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry

Preparation

Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste.
Set a large, heavy-based skillet over medium heat. Add the oil and onion and sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the turkey, cover, reduce the heat to low, and cook until the turkey heats through, about 10 minutes. Taste, and season with salt and pepper if needed.
Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the turkey, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.

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Reviews (1 review)

pfa8680 | 11/30/2008
First off I made some alterations that I think made it worthwhile and gave it a rating of 5 stars. I smoked garlic cloves in the skin and blanched ancho peppers deseeded on high heat in a skillet. Placed peeled cloves, ancho pepper, and fire roasted canned tomatoes in food processor. I also added cumin and smoked sea salt to the dish. The red cabbage was soaked in rice wine vinegar, lime juice, sugar, and salt while I cooked everything. Don't forget to lightly toast corn tortillas in a pan coated with oil. I highly recommend this dish and rarely give anything five-stars but for a fun and tasty turkey day leftovers this is an easy must do with all the alterations.

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What We're Cooking Now

Name: Turkey Soft Tacos
Yield: four to six. servings
Cuisine: Latin American
Ingredients: 2 large ripe avocados, pitted; 2 limes, 1 juiced and 1 cut into wedges; 1-1/2 tsp. kosher salt; more as needed; 1/4 tsp. freshly ground black pepper; more as needed; 2 Tbs. extra-virgin olive oil; 1 small yellow onion, finely diced; 1 tsp. chili powder; Scant 1/8 tsp. ground cinnamon; 1 14-oz. can petite-diced tomatoes, drained; 1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo); 2-1/2 to 3 cups leftover roast turkey, shredded or cut into thin strips; 12 small corn tortillas, warmed; 6 oz. queso fresco or feta, crumbled (1-1/3 cups); 3 cups thinly sliced red cabbage (about 6 oz.); 2/3 cup fresh cilantro leaves, washed and patted dry