If you have leftover Thanksgiving turkey, here’s a great way to use it. Or you don’t need to wait for leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli.

I use flour tortillas for these tacos. An easy way to warm them is to wrap the tortillas in a damp paper towel and microwave them on high. A colorful salad of red bell peppers and corn completes the quick meal.

Helpful hints

Any type of shredded cheese can be used.

Any type of onion can be used.

Look for light or low carbohydrate flour tortillas in the market.

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Turkey Tacos

INGREDIENTS

1/2 teaspoon ground cumin

1/4 cup orange juice

1/2 pound cooked boneless, skinless turkey breast (cut into 1-inch pieces about 1 1/2-cups)

4 light flour tortillas 8-9 inches

1/2 cup shredded reduced-fat Monterey Jack cheese

Several drops hot pepper sauce

1 cup shredded lettuce

1 cup diced fresh tomatoes

1/4 cup reduced-fat sour cream

DIRECTIONS

Mix cumin and orange juice together to form a marinade. Add turkey and marinate while preparing the remaining ingredients. Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds. Remove and place on a countertop. Divide the cheese into four portions and place on half of each tortilla.

Remove turkey from marinade with slotted spoon and divide into four portions. Place over the cheese. Sprinkle a little hot pepper sauce over turkey. Add the shredded lettuce and tomatoes to the fillings. Top with a spoonful of sour cream. Fold the tortillas in half and place two on each plate with the salad. Serve hot pepper sauce on the side. Yield 2 servings./Recipe by Linda Gassenheimer

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Corn and Red Pepper Salad

INGREDIENTS

2 cups lettuce torn into bite-size pieces

1 cup defrosted corn kernels

2 tablespoons diced red onion

1/2 cup red bell pepper

Salt and freshly ground black pepper

2 tablespoons reduced fat salad dressing

DIRECTIONS

Add the lettuce to a bowl. Add corn, onion and bell pepper. Sprinkle with salt and pepper to taste and add the salad dressing. Mix to combine the ingredients and serve on the plates with the tacos. Yields 2 servings/ Recipe by Linda Gassenheimer

Tribune News Service