For over 20 years turkey tacos have been part of our celebration on Thanksgiving Friday or Saturday.  And for this I need leftovers.  (By the way, the only disaster we ever had with this recipe was making it with smoked turkey one July.  It was awful.)

Our ”family” recipe came from the Houston Chronicle Food Section in its heyday and originated with the landmark Edloe Street Deli.  When we first published this in Fizzy Meals a couple of years ago, I called the deli to see if they were still there and if they still made the tacos.  I was assured that they were still in place and expanding, feeding the kids of the kids that first decorated the deli walls with their artwork almost 30 years ago.  And the turkey tacos are still on the Specials menu from time to time.  I think they were surprised to learn that their taco recipe had become a tradition in someone else’s family.

I’ve lightened the recipe up a bit, but it’s pretty close to the original.  With a big pot of boracho beans and a big bowl of fruit with Chili Orange Dressing, it can feed a crowd of lingering holiday guests.

 Edloe Street Deli Turkey Tacos

Serves 8; 20 minutes hands on; ready in 20 minutes

• 2 tsp canola oil
• 1 medium green bell pepper, chopped
• 1 small-medium onion, chopped
• 3 - 4 Tbsp finely minced jalapeno pepper
• 2 1/4 cups cubed roasted turkey
• 2 tsp cumin
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 2 Tbsp light butter
• 1/4 – 3/8 cup fat-free, less sodium chicken broth
• 8 small whole wheat flour tortillas (or soft lettuce leaves)
• 3/4 cup grated Mexican-blend cheese, 2%
• 2 small avocados, thinly sliced
• 3 Tbsp light sour cream

Spray a large skillet with cooking spray.  Add the oil and heat to medium-low.  Stir fry the peppers, onion, and jalapeno until the onion is soft, about 4-5 minutes.

Add the turkey and sprinkle with the seasonings.  Stir to combine.  Add the butter and broth and heat until the turkey is warm, about 4-5 minutes.  Adjust seasonings to taste.

Spoon the filling into tortillas (or use lettuce leaves for wraps) and top with 1-2 Tbsp cheese, avocado slices, and 1 tsp sour cream.  Fold in half to serve and give thanks for leftovers.

Per taco with tortilla, approximately 284 calories; 13.9 g. fat; 21.3 g. carbohydrates; 3.7 g. fiber; 19.0 g. protein