Turkey and Roasted Poblano Tacos

These tacos highlight the flavor of leftover Thanksgiving turkey without overwhelming it. Doubling up on the tortillas keeps them from splitting when they’re packed with the juicy filling. You can get away with one, though, if you eat over a plate to catch the drips.

• 3 Tbs. vegetable oil
• 1/2 cup sliced white onion
• Kosher salt
• 2 large poblanos, roasted, peeled, seeded, and sliced
• 1/2 lb. zucchini, halved lengthwise and sliced 1/4 inch thick
• 2 cups chopped leftover grill-roasted turkey (or substitute any roast turkey or rotisserie chicken)
• 2 oz. (1/4 cup) crème fraîche
• 1/4 cup packed chopped fresh cilantro; more for serving
• 6 oz. queso fresco or Monterey Jack, thinly sliced
• 16 to 24 (6-inch) corn tortillas
• 1 medium lime, cut into wedges

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the onion and 1/4 tsp. salt. Cook, stirring often, until the onion begins to soften, 2 to 3 minutes. Add the poblanos and 1/4 tsp. salt. Reduce the heat to medium and cook, stirring often, until the onion is tender, about 5 minutes. Scrape the vegetables into a bowl.


Return the skillet to high heat and add the remaining 1-1/2 Tbs. oil. Add the zucchini and 1/4 tsp. salt; cook, stirring often, until barely tender and lightly browned, about 4 minutes. Return the onion and poblanos to the skillet and stir in the turkey, crème fraîche, and cilantro. Cook, stirring, for 1 minute to reduce the crème fraîche slightly. Turn off the heat, cover the taco filling with sliced cheese, and cover the skillet. Let sit for a few minutes, until the cheese melts. The filling will weep and become very juicy.


Heat a small, heavy skillet—preferably cast iron—over medium-high heat. Heat the tortillas one at a time until hot and pliable, 20 to 25 seconds per side. Keep them warm in a cloth napkin.


Spoon the filling into a serving bowl (or leave it in the skillet) and serve with the tortillas, wedges of lime to squeeze over, and additional cilantro.