4 cups stuffing
2 tablespoon evoo
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon minced chipotle chili in adobo, plus 1 tablespoon liquid
1 16 oz jar not just pasta sauce
2 cups leftover turkey, shredded
6 corn tortillas
¾ cup full fat greek yogurt
2 teaspoons lime juice, plus lime wedges to serve
- In a 12 inch skillet over medium-high, add the oil until shimmering. Add the cumin and coriander and bloom in the oil until fragrant and toasted, about 2 minutes. Add the chipotle chili and stir until slightly darkened, about 1 minute. Add the not just pasta sauce, bring to a boil, reduce heat to maintain a steady simmer and cook until slightly reduced and thickened, about 5 minutes.
- Add the turkey, toss to coat, and cook until warmed through, 3-5 minutes. Meanwhile, place the corn tortillas right on top of the other free burners to develop some char. Once charred, wrap in aluminum foil to keep warm.
- Place the sour cream in a bowl and mix with remaining 2 teaspoons chili in adobo and 2 teaspoons lime juice. To assemble tacos, place about ¼ cup meat mixture in each charred tortilla, top with the chipotle crema and pickled onion!