Food & Cooking Recipes Breakfast & Brunch Recipes Turkey Breakfast Tacos Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 5, 2020 Rate PRINT Share Close Photo: Julia Gartland Prep Time: 12 mins Total Time: 20 mins Yield: 8 Take advantage of leftover turkey and mashed sweet potatoes for this fun, bright breakfast. Balance out the sweetness with your favorite spicy salsa, and add a fried egg for good measure. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil ¾ cup thinly sliced onion (from 1 small) 2 teaspoons minced garlic (2 cloves) Kosher salt and freshly ground pepper 1 ½ cups shredded cooked turkey ¼ cup spicy red or green salsa, plus more for serving 8 (6-inch) corn tortillas ¾ cup mashed sweet potatoes, heated Sour cream, grated extra-sharp cheddar, fried eggs (optional), and lime wedges, for serving Directions Heat oil in a medium skillet over medium-high. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add turkey and cook, stirring, until heated through, about 2 minutes. Stir in salsa and heat through, about 1 minute more. Place a tortilla directly on a gas flame or in a heavy skillet over high heat. When edges begin to char, about 15 seconds, turn; cook second side until bubbles form all over surface, about 15 seconds more. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Layer each tortilla with mashed sweet potatoes, then turkey mixture. Top with salsa, sour cream, cheese, and eggs. Serve, with lime wedges. Cook's Notes If you don't have leftover sweet potatoes (or they are mixed with marshmallows), bake a sweet potato until tender in a 400-degree oven. Let cool briefly, then remove from skin. Mash flesh with a bit of olive oil, salt, and pepper. Rate It PRINT