Grilled turkey tacos with strawberry salsa

Total Time
23 min
15 min
8 min
Make a fresh and simple supper that your whole family will love with this twist on a traditional taco. Strawberries mixed together with the tomatoes in this salsa, adding a fruity zing. When selecting strawberries for the salsa, choose berries with an intense aroma— those will be the freshest and ripest. You can also use the salsa recipe as a dip for chips or to serve alongside fish or chicken. Because turkey cutlets are so thin, they make an excellent choice for a weeknight meal with their quick cooking time. To warm the tortillas, put them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-minute increments until the tortillas are warm.


Cooking spray

4 spray(s)

Ground cumin

2 tsp

Ancho chile powder

1 tsp

Table salt

1¼ tsp

Uncooked turkey breast cutlets

20 oz


½ pound(s), hulled and sliced


1 small, pitted, peeled, and diced

Plum tomato

1 medium, diced


¼ cup(s), chopped


1 item(s), thinly sliced

Fresh lime juice

3 Tbsp

Corn tortilla

8 tortilla(s), medium, warmed

Romaine lettuce

2 cup(s), shredded, sliced


½ item(s), cut into wedges


  1. Stir together cumin, chile powder, and 1 teaspoon salt in small bowl. Rub turkey all over with spice mixture.
  2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add turkey, spray with nonstick spray, and grill, turning once, until turkey is cooked through, 6–8 minutes.
  3. Meanwhile, to make salsa, combine strawberries, avocado, tomato, cilantro, shallot, lime juice, and remaining 1/4 teaspoon salt in medium bowl. Set aside.
  4. Thinly slice turkey. Divide lettuce evenly among tortillas. Top evenly with turkey and salsa. Serve with lime wedges.
  5. Serving size: 2 tacos