Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step 1    

Light a grill. In a small bowl, combine the vegetable oil, ancho chile powder, cumin, cinnamon and cayenne pepper until it forms a smooth paste. Rub the spice paste all over the turkey breast. Season the turkey breast with salt.

Step 2    

In a medium bowl, toss the sliced onion and jalapeños with the sherry vinegar. Add a pinch of salt to the salsa and let stand, tossing a few times, for 15 minutes.

Step 3    

Meanwhile, grill the turkey breast over a medium-hot fire until lightly charred and just cooked through, about 8 minutes per side. Transfer the turkey to a carving board.

Step 4    

Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.

Step 5    

Heat the corn tortillas on the grill until they are warm, about 5 seconds per side. Transfer the tortillas to a cloth-lined basket and cover to keep warm. Thinly slice the turkey breast and transfer to a platter; serve with the tortillas, salsa, red bell pepper, tomatoes, avocado and cilantro sprigs.

Notes

One Serving: 518 cal, 13.2 gm fat, 2.7 gm saturated fat, 32 gm carb, 6 gm fiber.

Suggested Pairing

Look for a gutsy red with spice, such as a California Zinfandel, to stand up to the spice and sweetness in the salsa.

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