Grilled Turkey Tacos
By 
You’ll Need
- 1 tsp (5 mL) each, ground cumin, oregano and chili powder
- ¼ tsp (1 mL) sea salt
- 3 tbsp (45 mL) olive oil
- 1/4 cup (50 mL) fresh chopped cilantro
- 1 lb (500 g) boneless, skinless Ontario turkey fillets
- ½ small red onion, sliced
- 2 carrots, peeled and thinly sliced
- 2 jalapenos, sliced (ribs and seeds removed)
- 2 tbsp (25 mL) cider vinegar
- 1 tsp (5 mL) sugar
- ¼ tsp (1 mL) salt
- 2 cups (500 mL) shredded cabbage
- 8 6-inch (15 cm) flour tortillas
- Garnishes: sprigs of cilantro, lime wedges, avocado slices
Prep and Cook
- In 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 one day.
- In another bag, combine red onion, carrots, jalapenos, vinegar, sugar and salt. Let sit at room temperature for at least 30 minutes and up to one 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 mixture over warm grilled tortillas. Garnish with cilantro and avocado and serve with lime wedges and coarse salt.
