Using leftover Thanksgiving turkey makes this recipe a snap. Serve with lime wedges and, if desired, hot sauce. This Allrecipes Magazine recipe is based on Joan Dredge's Ranch Chicken Tacos.Ingredients | Taco Salad Recipes With Catalina Dressing
½ cup milk
¼ cup mayonnaise
1 tablespoon dry ranch dressing mix
5 tablespoons salsa, divided
8 (6 inch) corn tortillas
2 cups shredded cooked turkey
½ teaspoon ground cumin
2 cups shredded red cabbage
1 cup crumbled queso fresco
1 avocado - peeled, pitted, and diced
½ cup sliced green onion
Directions
Stir milk, mayonnaise, ranch, dressing mix, and 1 tablespoon salsa together in a small bowl. Chill, covered, until serving.
Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm.
Stir together remaining salsa, turkey, and cumin in a skillet; cook over medium heat until heated through, 3 to 5 minutes. Divide among tortillas. Top each taco with red cabbage, queso fresco, avocado, green onions and 1 tablespoon ranch dressing.
Substitute shredded rotisserie chicken for the turkey, if preferred.
Substitute pepper Jack cheese for the queso fresco if desired.
Info | Taco Salad Recipes With Catalina Dressing
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
8 tacos
