05/16/2012 05:02 EDT | Updated 07/16/2012 05:12 EDT

Spicy paste mix gives grilled turkey tacos authentic Mexican flavour

A classic Mexican spice mix of cumin, oregano and chili is combined in a paste and used to coat the turkey before it goes on the grill. Topped with a crunchy, tangy slaw, these tacos taste like the kind you would find in authentic taquerias.

Grilled Turkey Tacos

5 ml (1 tsp) each ground cumin, oregano and chili powder

1 ml (1/4 tsp) sea salt

45 ml (3 tbsp) olive oil

50 ml (1/4 cup) freshly chopped cilantro

500 g (1 lb) boneless skinless turkey fillets

1/2 small red onion, sliced

2 carrots, peeled and thinly sliced

2 jalapenos, sliced (ribs and seeds removed)

30 ml (2 tbsp) cider vinegar

5 ml (1 tsp) sugar

1 ml (1/4 tsp) salt

500 ml (2 cups) shredded cabbage

8 flour tortillas (15 cm/6 inches diameter)

Garnishes: cilantro sprigs, lime wedges, avocado slices

In a resealable bag, combine cumin, oregano, chili powder, salt, olive oil and cilantro, rubbing to make a paste. Add turkey fillets and shake to thoroughly coat turkey. Let sit for 30 minutes and up to 1 day.

In another bag, combine red onion, carrots, jalapenos, vinegar, sugar and salt. Let sit at room temperature for 30 minutes or up to 1 day, tossing occasionally.

Grill turkey over medium-high heat until browned and cooked through, about 5 minutes per side. Transfer to cutting board and let rest for 5 minutes before slicing.

Toss carrot mixture with cabbage. Divide turkey and cabbage among warmed grilled tortillas. Garnish with cilantro and avocado and serve with lime wedges and coarse salt.

Makes 4 servings.

Nutrition information per serving: 460 calories; 35 g protein; 16 g total fat (3 g saturated fat); 42 g carbohydrate; 5 g fibre; 45 mg cholesterol; 790 mg sodium.

Source: Ontario Turkey,