4

Soft turkey tacos with smoky tomatillo salsa

Total Time
36 min
Prep
20 min
Cook
16 min
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.
Ingredients

tomatillo

6 medium, (about 3/4 pound), papery husks removed, rinsed

fresh radish(es)

4 medium

cilantro

¼ cup(s), chopped fresh

fresh lime juice

2 Tbsp

honey

2 tsp

canned chipotle peppers in adobo sauce

1 item(s)

garlic clove(s)

1 medium clove(s)

table salt

¾ tsp

cooking spray

1 spray(s)

uncooked turkey breast cutlets

20 oz, 4 (5-ounce cutlets)

corn tortilla(s)

8 item(s), (6-inch)

mesclun

1 cup(s), (mixed baby salad greens)

fresh radish(es)

4 medium, thinly sliced

fresh lime(s)

½ item(s), cut into wedges

Instructions

  1. 1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare a medium-high fire.
  2. 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. 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. 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.
  5. Serving size: 2 tacos
Notes
Pile on the veggies to give these tacos more flavor, texture, and color. Chopped tomatoes, cilantro, jalapeños, or scallions would all be great add-ons.

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