This is a sponsored post written by me on behalf of Loblaws and Zehrs. All opinions are 100% mine.
I’m a sucker for big family dinners, I always have been. The hustle and bustle of a house filled with fast-moving bodies, laughter, pots clanging as the smell of something wonderful fills the air, gathering together to share stories past and present over good food and wine.
This time last year, I was going through a rough time in my life as I tried to paint a smile on my face for the annual Friendsgiving dinner we host in our backyard with our dearest friends who have supported us, and filled our lives with laughter and love this year. Yesterday, as the last plates were put away until next year, I was left to reflect on how lucky I am, how far we have come as a family, and how much goodness exists in our lives. Between that dinner and our other two celebrations with family, we were left full to the brim with both turkey and cheer. If that isn’t something to be thankful for, I don’t know what is.
My 1yr old daughter and I spent the morning putting these tacos together for lunch (well, I put them together while she tasted everything to make sure it was up to snuff) and though I’m guessing it would be obvious, I am so grateful for her. For her ability to make me laugh harder than anyone else, for her tiny chubby fingers and deliciously fluffy cheeks, for loving me unconditionally and making hard days easier with her silly faces and babbling. Yet another thing to thank my lucky stars for each day, not just on Thanksgiving.
These tacos are quick and easy great for making use of your leftover turkey (or chicken) in a way that’s a bit different than your usual turkey sandwiches and soup. They are perfect for make-ahead lunches for the week and make quick work of weeknight dinners. The turkey is well spiced but not overpowering with the sweet kernels of corn exploding in your mouth while the tangy slaw cools and adds a nice crunch.
Loblaws & Zehrs want to hear about your Thanksgiving memories, traditions and of course, FOOD! And by sharing your stories and photos, you could win a family feast catered by Loblaws or one of ten $50.00 gift cards to help fill your family’s table. See below details on how you can enter.
To enter Loblaws/Zehrs #HeartfeltFood contest
- Post an original picture of your favourite family side dish in the comment section of Loblaws Thanksgiving Facebook contest post by October 20
- Tag the people you want to invite to your next big holiday meal.
- Use the campaign hashtag: #HeartfeltFood
- Tag @LoblawsON
You’ll get a chance to win:
- Grand Prize: a catered family feast by Loblaws for the Grand Prize winner and up to nine (9) guests at the Grand Prize winner’s home, and one (1) keepsake culinary cookbook.
- Secondary Prizes: There are ten (10) $50.00 (CDN) PC® Gift Cards available to be won
Spicy Turkey & Corn Tacos with Apple Fennel Slaw
makes 8 small tacos
4 cups cooked turkey, cut into bite sized pieces
2 tbsp vegetable oil
1/2 tsp paprika (smoked or sweet)
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground pepper
1 small onion, sliced thin or diced
8 small flour or corn tortillas
cilantro or parsley, for garnish
scallions, diced thin
Toss your cooked turkey with the spices and vegetable oil. Place on a heavy skillet over medium heat with the onion and stir until everything starts to smell fragrant and the edges of the turkey are starting to crisp. If it feels too dry, though it should be similar to a carnita texture, add some broth or water to loosen things up. While everything cooks, warm the tortillas on another hot skillet over med-high heat for 2 minutes per side or until starting to char and crisp up.
Spoon the turkey into the shells and top with Apple Fennel Slaw and some minced cilantro and green onion.
Apple Fennel Slaw
makes approx 2 cups
2 large apples (I used honey crisp), cored and julienned
1 medium sized fennel bulb*, sliced into thin strips
juice from 1/2 small lemon (approx 1 1/2 tbsp)
1 tbsp plain Greek yogurt
salt and pepper, to taste
Toss ingredients together and taste for salt, pepper and lemon. Can be made an hour or two before you’re ready to eat.
*trim off the Fennel stalks, cut the bulb in half lengthwise, cut the halves into quarters, remove any wilted outside layers and then slice thin or shave on a mandolin.