Island Turkey Lava Tacos-Thanksgiving Leftover Makeover

Oh sweet, the perfect contest to enter. A makeover with leftovers. Thanksgiving leftovers! Smart Carton ran a contest that closed 12/7. It is paying out a $500 Visa card for the top Public Choice vote and another $500.00 Visa card for a Jury Award prize. I know that my recipe did not win the Public Choice. I will let you know how I do in the Jury award category!

UPDATE: 12/19/14 after visiting the Smart Carton website, I learned that the Jury Award goes to Asian Turkey Soup. Congrats to the winner!!

Island Turkey Lava Tacos

Island Turkey Lava Tacos


I find myself turning to Mexican and Island ingredients for my recipes. They offer so much flavor and color. Plus most of the time I can make the meal gluten free. I used some of the standard Mexican ingredients like cilantro, jalapeno and lime.

I have to say, I was pleasantly surprised when I added the jellied cranberry sauce to the mango for the salsa. It was so good. I made the recipe for the contest and then made it again for us later that week. It turned out full of Island flavor!

Island Turkey Lava Tacos

Number of servings: 4

See Detailed Nutrition Info on

Turkey taco waiting to be made from your leftover Thanksgiving turkey. These Island Turkey Taco are swaying with the flavors of coconut, zippy fruit salsa, crunchy jicama and a creamy spicy lava sauce on top.


  • 1 small Jicama, peeled and julienne sliced
  • 1 mango, peeled and finely chopped
  • ¼ cup red onion, finely chopped
  • Zest of one lime
  • Juice of ½ lime
  • 1 garlic clove, finely minced
  • ¼ cup jellied cranberry sauce
  • ½ cup fresh chopped cilantro
  • ¼ teaspoon salt
  • 8-10 ounces cooked turkey
  • 1 ¼ cup finely shredded coconut flakes, unsweetened
  • 2 eggs, beaten
  • 2/3 cup coconut flour
  • 3 tablespoons coconut oil
  • 8 corn tortillas
  • ½ cup mayonnaise
  • ½ teaspoon finely grated fresh ginger
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons freshly squeezed lime juice
  • 1/8 teaspoon salt


  1. Make lava sauce: combine mayonnaise, grated ginger, Siracha sauce, 2 teaspoons lime juice and 1/8 teaspoon. Pour into a squeeze bottle or small plastic zip lock bag (snip off small corner and squeeze sauce over finished tacos)
  2. Make mango salsa; combine the chopped mango, red onion, juice of ½ squeezed lime, zest of one lime, garlic, cilantro, ¼ teaspoon salt and cranberry jelly. Set aside
  3. Peel and julienne slice the Jicama, set aside.
  4. Over an open gas burner or in a heated skillet, heat the corn tortillas until soft and slightly charred. Cover and set aside until assemble.
  5. Cut turkey into pieces that will be breaded and fried. Arrange a breading station of the three container; coconut flour, beaten eggs and shredded coconut. Bread each piece in the flour, then egg, then coconut.
  6. Heat coconut oil in a large skillet over medium heat. Fry turkey pieces, turning as needed until all sides are golden brown. This won't take long as the turkey is fully cooked and the coconut will brown quickly.
  7. Assemble each taco with a small amount of the jicama, a couple of the turkey pieces, topped with mango salsa and drizzled with lava sauce.

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