If you’re staring down a container of leftover turkey and cranberry sauce—this is the move.
These tacos are loaded with tender shredded turkey, topped with crunchy cabbage slaw tossed in a creamy dressing, slices of buttery avocado, and finished off with a big spoonful of tangy cranberry sauce.
They’re fast, full of texture, and surprisingly fresh.
This combo isn’t just “leftovers” — it’s next-level.
Why I Love This Recipe
These tangy cranberry and turkey tacos are one of those recipes that make me excited about leftovers. After a big holiday meal, I always have turkey and cranberry sauce sitting in the fridge. Instead of another sandwich, I decided to turn them into tacos—and it was a total win. The cranberry sauce works like a sweet-tart salsa, the creamy slaw gives crunch and balance, and the avocado ties everything together with buttery richness.
- It transforms simple leftovers into something fun and fresh
- The flavors are bold but still comforting
- It’s quick—done in under 20 minutes
- Every bite has crunch, creaminess, tang, and a touch of sweetness
- It feels gourmet, but it’s really just smart use of what’s already in the fridge
This recipe proves that leftovers don’t have to feel like leftovers. They can be the star of something totally new.
What You’ll Need
- 2 cups cooked turkey, shredded
- ½ cup cranberry sauce (homemade or canned)
- 1 cup shredded purple cabbage
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ½ avocado, sliced thin
- 1 tablespoon chopped cilantro (optional)
- 4 small corn tortillas
- Lime wedges, for serving
Pro Tips
- Warm tortillas right before serving—they’re softer and way tastier
- Thinly slice cabbage for the best slaw texture
- If your cranberry sauce is too thick, stir in a splash of water or citrus juice
- Add hot sauce if you like a little kick
- Mash avocado if you want a more spreadable layer
Tools Required
- Mixing bowl
- Spoon or spatula
- Cutting board and knife
- Nonstick skillet or dry pan for tortillas
- Plate or taco holder for serving
Substitutions and Variations
- Swap in rotisserie chicken for turkey
- Use Greek yogurt instead of mayo in the slaw
- Try flour tortillas or lettuce wraps
- Add pickled onions or jalapeños for extra flavor
- Top with feta or goat cheese for a creamy tang
Make Ahead Tips
- Slaw can be made up to 24 hours ahead
- Turkey can be shredded and stored for 2–3 days in the fridge
- Keep cranberry sauce in a sealed jar up to a week
Step-by-Step Instructions
Step 1: Toss the Purple Cabbage Slaw with Mayo, Vinegar, Honey & Salt
In a mixing bowl, combine 1 cup shredded purple cabbage, ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and ½ teaspoon salt. Mix until the cabbage is fully coated and creamy.
Step 2: Slice Avocado for Creamy Layers
Slice ½ avocado into thin, even slices.
Step 3: Warm Corn Tortillas
Heat 4 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and slightly charred.
Step 4: Assemble with Shredded Turkey, Slaw, Avocado & Cranberry Sauce
Lay warmed tortillas on a plate. Add ½ cup shredded turkey per taco, top with a generous spoon of creamy slaw, 2–3 avocado slices, and 1 tablespoon of cranberry sauce. Sprinkle with chopped cilantro if using.
Leftovers and Storage
- Store turkey, slaw, and cranberry sauce separately in airtight containers
- Slaw lasts 1–2 days; turkey and sauce up to 3–5 days
- Avocado should be sliced fresh each time
- Warm tortillas just before eating
Why I Love This Recipe
This recipe came from that classic “what do I do with all these leftovers?” moment. I didn’t want another sandwich, so I went taco-style and never looked back. The flavors came together way better than expected—like something you’d pay for at a food truck.
- It’s bold, fresh, and still comforting
- Uses leftovers in a totally different way
- Ready in under 20 minutes
- That cranberry hit on top is game-changing
- Tacos just make everything better
Servings and Time
- Servings: 2 (makes 4 tacos)
- Time: 15–20 minutes
Macros (Per 2 tacos)
- Calories: ~420
- Protein: 28g
- Fat: 22g
- Carbs: 28g
- Fiber: 6g
- Sugar: 9g
Why This Recipe Works (Quick Science)
- Cranberry sauce plays the role of a bright, acidic salsa
- The creamy slaw balances the tartness of the sauce
- Avocado adds fat, which rounds out the texture and flavor
- Warming the tortillas brings out their natural corn flavor and helps them fold without cracking
Common Mistakes
- Overfilling the tortillas—makes them hard to eat
- Not warming the tortillas—they’ll break or feel stiff
- Skipping the slaw—it adds needed crunch and creaminess
- Using unripe avocado—it won’t spread or taste right
What to Serve With
- Roasted sweet potato wedges
- Tortilla chips with guac or cranberry salsa
- A crisp apple salad
- Spiced black beans
- Sparkling water or a light beer
FAQ
Can I use chicken instead of turkey?
Yes—rotisserie chicken works great.
What kind of cranberry sauce should I use?
Any kind! If using canned, mash it a little so it spreads easier.
Can I make these dairy-free?
Use a vegan mayo or avocado oil-based dressing for the slaw.
Do these hold up well as leftovers?
Keep everything separate and build fresh tacos when you’re ready to eat.
Can I add cheese?
Yep! Feta, goat cheese, or even shredded cheddar all work.