Recipe: Rustic Tacos

Rob and I got home late from work last night, leaving little time or enthusiasm for cooking. So I made a new favorite standby with some leftovers we had in the fridge. It’s got a great yucatan peninsula sort of flavor. Very easy and tasty!

Rustic Turkey and Squash Tacos
2 1/2 cups cubed yellow acorn squash
2 cups leftover turkey or chicken cubed
1/4 of an onion, diced
2 tablespoons pico de gallo salsa
1 tablespoon olive oil
Juice from half a lemon or lime
Big pinch of mexican oregano
Two pinches of dark chili powder
Dash of salt

Put squash, olive oil, oregano and chili powder in a skillet and turn stove to high. Let squash cook until slightly browned, about 5 minutes, before adding turkey and onion. Cook on medium heat until hot, about 5 minutes. Add lemon and salsa, season to taste. Keep on low heat until ready to serve.

Cook corn tortillas on the burner and serve tacos with shredded cheese, lettuce, black olives, etc. Make sure the turkey mixture is nice and hot, the squash is best that way. Serves 2.