Soft turkey tacos with smoky tomatillo salsa
6 medium, (about 3/4 pound), papery husks removed, rinsed
¼ cup(s), chopped fresh
Fresh lime juice
Canned chipotle peppers in adobo sauce
1 medium clove(s)
Uncooked turkey breast cutlets
20 oz, 4 (5-ounce cutlets)
8 item(s), (6-inch)
1 cup(s), (mixed baby salad greens)
4 medium, thinly sliced
½ item(s), cut into wedges
- 1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare a medium-high fire.
- 2 To make salsa, place tomatillos on grill rack and grill, turning often, until tomatillos are softened and lightly charred, 6–8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotle, garlic, and 1/4 teaspoon salt; pulse until almost smooth. Transfer salsa to small bowl; set aside.
- 3 Meanwhile, sprinkle turkey cutlets with remaining 1/2 teaspoon salt and lightly spray with olive oil nonstick spray. Place cutlets on grill rack and grill, turning once, until cutlets are well marked and cooked through, about 8 minutes. Transfer cutlets to cutting board. Let cool about 5 minutes, then thinly slice.
- 4 Place tortillas in single layer on grill rack and warm through, about 30 seconds on each side. Fill tortillas evenly with turkey, salad greens, radishes, and salsa. Serve with lime wedges.
- Serving size: 2 tacos