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Las Cruces cook, cookbook author shares recipe for tasty Thanksgiving tacos

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Spicy Thanksgiving Tacos with Jalapeño Cranberry Relish

Makes 6 tacos

If you want a non-traditional Thanksgiving entrée or have leftover turkey and are tired of turkey sandwiches, try these delicious tacos. Roasted turkey topped with greens, flavorful cheese and a sweet relish makes a perfect taco.

2 tablespoons olive oil

3 cups diced roasted turkey, shredded or diced

1 tsp hot red chile powder (optional)

¼ tsp salt (optional)

6- to 8-inch flour tortillas, skillet-warmed

2 cups chopped salad mix

¾ cup crumbled cotija or feta cheese

Cranberry jalapeno relish

4 jalapeños, seeded and stemmed

2 cups fresh or frozen cranberries divided

1 cup leftover cranberry sauce or jelly

Jalapeño Cranberry Relish

  1. In a small saucepan, add jalapeños and cranberries and enough water to cover by 1 inch (2.5 cm). Bring to a boil over high heat until some of the cranberries pop and are soft, 4 to 8 minutes. Drain.
  2. Add cranberry sauce or jelly and gently blend over low heat. Serve over tacos immediately.
    Transfer to an airtight container and refrigerate for least 2 hours or for up to 4 days to allow flavors to blend.

Turkey Tacos

  1. In a medium skillet, sauté olive oil and turkey over medium high heat until. Season with chile powder and salt and cook until crispy and slightly charred, about 4 to 8 minutes. Remove from heat.
  2. To build tacos, divide turkey equally among tortillas. Top with Jalapeño Cranberry Relish, salad mix and cheese. Fold tortillas in half and serve.

These recipes are courtesy of Kelley Cleary Coffeen and Robert Rose Publishing. Find Coffeen on Instagram at @kelleys_kitchen.

Lemon Pepper Turkey Tacos

(Kelley Cleary Coffeen, Robert Rose Publishing)

Makes 8 tacos

Light and lemony, this turkey taco is quick and easy. The lemon pepper seasoning is a quick way to add intense flavor to this taco. Add a favorite green chile salsa or elevate with an Italian twist by adding a dash of a pesto sauce to each taco.

Makes 8 tacos

Light and lemony, this turkey filling is quick and easy. The lemon pepper seasoning is a quick way to add intense flavor to this taco. Perfect for any weeknight meal.

 2 tablespoons olive oil

1 clove garlic, minced

3 cups cooked turkey, shredded or diced

11⁄ 4 tsp lemon pepper

1-2 tablespoons fresh lemon juice

8 6-inch corn tortillas, skillet-warmed

2 cups chopped salad mix

  1. In a medium skillet sauté olive oil and garlic on medium low heat for 1-2 minutes until garlic is softened. Add turkey, lemon pepper, and lemon juice. Increase heat to medium high and sauté until crispy and lightly charred about 5 to 7 minutes Remove from heat.
  2. To build tacos, divide turkey equally among tortillas. Top with salad mix and a favorite sauce. Fold tortillas in half. Serve immediately.