12 (6-inch) corn tortillas

2 cups shredded turkey

3/4 cup jarred chunky tomato salsa, plus more for garnishing

4 ribs celery, thinly sliced

1 small can (4 1/2 ounces) chopped green chilies or 2 jalapeno peppers, thinly sliced

1/2 cup chopped walnuts or pecans

3 strips cooked, crisp bacon, crumbled

1/2 cup shredded cheese

1/2 bunch cilantro, coarsely chopped

Combine shredded turkey and 3/4 a cup of salsa in a microwaveable container; warm on high until heated through, about 1 to 2 minutes. Keep warm.

Lightly toast tortillas on both sides in a dry skillet over medium heat, about 30 seconds each. Place the tortillas on plates. Divide turkey among tortillas, mounding down the center of each. Top with the celery, chilies, nuts, bacon and cheese.

Spoon as much extra salsa as you like over the filling; top with cilantro. Fold tortillas over into a taco form. Serve.