Leftover Turkey Tacos

These leftover turkey tacos are spicy and delicious!

The recipe was actually created a few years ago by my husband when we had some leftover Thanksgiving turkey. He wanted me to take a crack at it for the blog this year, so I let him make the recipe and I photographed it. I'm always a little biased because I love when he cooks for me, but I think you'll really enjoy these tacos!

They're a little spicy because they have both adobo sauce and chipotle chilis in adobo. The creaminess of the cheese counterbalances it nicely though, so for those of you (like me) who are a bit of a wuss when it comes to spicy food, don't worry - these won't be too much for you!

Leftover Turkey Tacos from This Healthy Table

They're obviously great with leftover Thanksgiving turkey, but you could shred some chicken breasts and use those as well, or just pick up some precooked turkey at Trader Joe's! If you’re looking for some other leftover turkey ideas - check out my turkey banh mi sandwiches or my post on ways to use up leftover turkey.

I'm going to keep this post short and sweet because we're in Minnesota visiting Joseph's parents and we've got lots going on today - I have a larger than usual Christmas shopping list this year and I'm trying to take advantage of some Black Friday sales. 

Leftover Turkey Tacos from This Healthy Table

Some of these may be affiliate links, thank you for supporting This Healthy Table!

In case you are in the market for a new slow cooker, I use and really recommend this All Clad Slow Cooker . This one is only 4-quart, but they make them larger as well!

I hope you enjoy this leftover turkey tacos recipe!

Yield: 10 tacos

Leftover Turkey Tacos

These leftover turkey tacos are spicy and delicious!

prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins


  • 1 pounds cooked turkey meat, shredded

  • 12 ounces beer

  • 2 tablespoons adobo sauce
  • 2 chipotles in adobo, diced

  • 2 cups salsa

  • 1/2 small red onion, finely diced

  • 4 ounces queso fresco, crumbled
  • 1/4 cup chopped cilantro
  • 10 6-inch flour tortillas


  1. Combine the turkey, beer, adobo, chipotles, and salsa in a slow cooker. Cook on low for 2 hours. (note: this can also be made on the stove, simmer in a large pot over low heat for 1 hour)
  2. Divide the turkey between the tortillas and top with the onion, cheese, and cilantro. Serve and enjoy!
  3. Will keep in the refrigerator for two days.



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