Leftover turkey makes tasty, quick and easy tacos.

Turkey Tacos

2 tablespoons Goya® extra virgin olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 (8-ounce) can Goya® tomato sauce
1 pound leftover cooked and shredded Butterball® Turkey
2 tablespoons chopped cilantro
6 Goya® corn tortillas
1/4 cup Goya® vegetable oil

1. Preheat oven to 250° F (120°C).
2. Heat olive oil in a skillet on medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Stir in tomato sauce. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in shredded turkey and cilantro. Cook 5 minutes, or until mixture is heated through. Remove from heat.
4. Heat 1/4 cup vegetable oil in a small skillet on medium high. Fold tacos in half. Cook, one at a time, turning once or twice until they are browned and crispy on both sides. Drain on paper towels. Place in oven on baking sheet until they are all cooked.
5. Evenly fill taco shells with meat mixture.

Makes 6 servings.

Recipe submitted by Goya®.

Recipe provided courtesy of Butterball, LLC.