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.Plus: More Grilling Recipes and Tips

Marcia Kiesel
June 2004


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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.