turkey tacos

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

1. 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.
2. 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. 
3. 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!