Southwest Turkey Tacos with Spicy Corn Salsa

Chipotle seasoned leftover turkey with roasted corn, onion and peppers, wrapped in a corn tortilla

Ingredients

• SALSA
• 1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn, pat dry
• 1/2 cup chopped Roma tomatoes
• 3 tablespoons finely chopped red onion
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 medium fresh serrano pepper, seeded, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon chipotle pepper powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin seed
• black pepper, to taste
• TACOS
• 1 tablespoon olive oil
• 3 cups shredded leftover cooked Butterball® Turkey
• jar chipotle pepper powder, to taste
• 12 (6 to 7-inch ) corn tortillas
• shredded lettuce, to taste
• sour cream, if desired

Directions

1. Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes or, until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.

2. Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball turkey and saute 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.

3. Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.