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How to cook

Turkey Tapas with Chorizo

Turkey Tacos


200 g fresh, raw, chorizo, crumbled

1 red onion, finely chopped

2 cloves garlic or f large shallots finely chopped

½ tsp smoked paprika

1 large chilli

½ tsp ground cumin

½ tsp ground coriander

1 tsp dried oregano

400 g cooked turkey meat, shredded

For the Salsa

6 ripe plum tomatoes, diced

1 red onion, diced

1 red chilli, finely chopped

Small handful fresh coriander, finely chopped

After all the rich food you get during Thanks Giving, Christmas and then Boxing day, sometimes you want something, simple to eat and do - that may perhaps accompany a glass of wine as you relax - yet challenges the taste buds. Now left over turkey isn’t the first thought you would normally have and that’s where you’re wrong. You can bring fire, taste and even have a great pallet cleanser with left over turkey and this is how with a - simple lunch, where shredded turkey breast meat is combined with cumin, chilli and a fiery salsa...

This dish couldn’t be more simple. The important bit is to sort everything you want to eat with the taco first… cooking last! Once you have your tapas sorted from the source cream to the avocado, heat a little oil in a frying pan and then add the chorizo, onion (or shallots) and garlic and fry until the oil comes out of the chorizo and the onions are nicely cooked but not colour so not too hot a pan. Then add paprika, chilli, cumin, coriander and oregano and fry for a further 2 minutes, adding a little water (or beer if you have a little left as it makes a nicer sauce – larger preferably) if the mixture starts to become too dry or burn. Now add your shredded turkey and continue to cook on a low heat until heated through properly. Move to a serving bowl. For salsa, just combine the tomatoes, onion, chilli and coriander in a serving bowl. Add a squeeze of lime juice, and salt and freshly ground black pepper to taste.

Serving options? Try feta cheese crumbled, Avocado slices, soured cream and slices of lime with a fresh taco or flour tortilla.

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