Butterflying a whole boneless turkey breast allows it to cook as quickly as an ordinary cutlet. Removing the turkey skin before applying the spice paste lets the flavor penetrate the meat more fully and helps reduce calories.
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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
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
How to Make It
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.