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, makesitsuper.ca.