About This Recipe
What a treat! Fresh fruit & veggies add crunch to your grilled turkey & hot fruity salsa. Crisp up your tortillas for tostadas or wrap in soft tortillas. Serve with the standard Mexican faire, beans & rice or grill up some fresh vegetables. Either way they will be a hit with everyone at your table.
1 tablespoon vegetable oil
1 tablespoon pure ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon1
1/4 teaspoon cayenne pepper
One 3 1/2-pound skinless, boneless turkey breast, butterflied to a 1-inch thickness
1 medium red onion, very thinly sliced on a mandolin
1/4 cup Spicy O's chopped
5 tablespoons sherry vinegar
1 jar TVF Strawberry Lavender Preserve
12 corn tortillas
1 red bell pepper, thinly sliced
2 medium tomatoes, coarsely chopped
1 Hass avocado, cut into 1/2-inch dice
1 large bunch of cilantro, separated into small sprigs
Fresh Strawberries, cut in halves
Fresh limes, quartered
Butterflying a whole boneless turkey breast allows it to cook as quickly as an ordinary cutlet. Removing the turkey skin before applying the spice paste lets the flavor penetrate the meat more fully and helps reduce calories.
In a small bowl, combine the vegetable oil, ancho chile powder, cumin, cinnamon and cayenne pepper until it forms a smooth paste. Rub the spice paste all over the turkey breast. Season the turkey breast with salt. Let the meat marinate for at least 15 minutes.
In a medium bowl, toss the sliced onion and Spicy O' with the sherry vinegar. Add a pinch of salt to the salsa and let stand, tossing a few times, for 15 minutes. Stir the TVF Strawberry Lavender Preserves into the salsa until mixed well. Season with salt.
Meanwhile, start the grill. When the grill is ready, grill the turkey breast over a medium-hot fire until lightly charred and just cooked through, about 8 minutes per side. Transfer the turkey to a carving board. Rest turkey while you heat the tortillas.
Heat the corn tortillas on the grill until they are warm, about 5 seconds per side. Transfer the tortillas to a cloth-lined basket and cover to keep warm. Thinly slice the turkey breast and transfer to a platter. Serve with the tortillas, salsa, red bell pepper, tomatoes, strawberries, avocado and cilantro sprigs.
Customer's recipe: Marcia Kiesel