Use the leftover dark meat in these little treats, which are best served on small street-size corn tortillas.
BLT Turkey Tacos
8 ounces boneless leftover turkey meat, with skin, if desired
1 teaspoon olive oil
2 large gloves garlic, peeled
Kosher salt, to taste
1/4 cup mayonnaise
About 1 teaspoon extra-virgin olive oil
12 (4-inch) corn tortillas, warmed
2 strips bacon, cooked crisp and broken up, or more to taste
1 cup shredded lettuce
4 pickled jalapeños, diced, or to taste
1/2 cup pico de gallo
Preheat a heavy (preferably cast iron) sauté pan over medium heat. Toss the turkey with the oil. Reheat.
Crush the garlic with a pinch of salt to a smooth paste and stir it into the mayonnaise. Thin the mixture with the extra-virgin olive oil.
Thinly slice the turkey, trying to keep some of the skin on each slice, if using. Place a bit of turkey in a warm tortilla; top it with bacon, lettuce, jalapeños and pico de gallo.
Variation: Add crumbled blue cheese or sharp white cheddar.
Makes 12 small tacos.
Adapted from “Amor y Tacos” by Deborah Schneider