Soft turkey tacos with smoky tomatillo salsa
- Total Time
- 0:36
- Prep
- 0:20
- Cook
- 0:16
- Serves
- 4
- Difficulty
- Easy
Grilling the tomatillos for the sauce gives it a charred smoky flavor that’s addictively delicious. Make a double batch and serve it over grilled or baked fish or shrimp for another meal.
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tomatillo6 medium, (about 3/4 pound), papery husks removed, rinsed
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fresh radish(es)4 medium
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cilantro¼ cup(s), chopped fresh
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fresh lime juice2 Tbsp
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honey2 tsp
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canned chipotle peppers in adobo sauce1 item(s)
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garlic clove(s)1 medium clove(s)
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table salt¾ tsp
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cooking spray1 spray(s)
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uncooked turkey breast cutlets20 oz, 4 (5-ounce cutlets)
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corn tortilla(s)8 item(s), (6-inch)
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mesclun1 cup(s), (mixed baby salad greens)
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fresh radish(es)4 medium, thinly sliced
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fresh lime(s)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