- 1 tablespoon vegetable oil
- 1 tablespoon pure ancho chile powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- One 3 1/2-pound skinless, boneless turkey breast, butterflied to a 1-inch thickness
- Kosher salt
- 1 medium red onion, very thinly sliced on a mandoline
- 2 small jalapeños, very thinly sliced
- 5 tablespoons sherry vinegar
- 3 tablespoons honey
- 1 quart strawberries, thinly sliced
- 12 corn tortillas
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, coarsely chopped
- 1 Hass avocado, cut into 1/2-inch dice
- 1 large bunch of cilantro, separated into small sprigs
- 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.
- 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.
- 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.
- Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.
- 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.
One Serving: 518 cal, 13.2 gm fat, 2.7 gm saturated fat, 32 gm carb, 6 gm fiber.
Look for a gutsy red with spice, such as a California Zinfandel, to stand up to the spice and sweetness in the salsa.