Ella Kelly
Serves: 4
Prep time: 20 minutes
Cooking time: 5 minutes

Take the turkey out of the fridge and allow it to come up to room temperature. To make the guacamole, cut the avocado into cubes and add to a mixing bowl. Add the finely sliced onion, the cherry tomatoes cut into quarters, the finely sliced chilli, the chopped coriander, and the juice of half a lime. Mix this round in the bowl, gently squashing the avocado as you do it.
Next, put the sweet corn in a piping hot cast iron pan and toast for approximately 5 minutes until nice and charred.
Cut the turkey into strips, toast the tacos in a pan and fill with the turkey and all the toppings.


12 soft tacos
400g left over turkey
2 ripe avocados
200g cherry tomatoes
1 red onion
1 bunch coriander
1 red chilli
½ lime, juiced.
3 cups frozen sweetcorn
4 table spoons soured cream

Kelly Bronze Turkey