© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Catch a flavor wave from the islands with these Jerk Turkey Tacos! Turkey breast cutlets are marinated in warm spices and citrus. A quick cook over the coals locks in the traditional jerk flavor. You’ll love the subtle sweet heat of the turkey. Plus, a tangy cucumber slaw plays perfectly with creamy avocado salsa and chargrilled turkey.
Got a case of taco fever? Don’t wait until Taco Tuesday to try delicious turkey takes on this fiesta favorite. We recommend Turkey Romaine Tacos with Jicama Slaw and classic Crunchy Turkey Tacos.
JERK MARINATED GRILLED TURKEY
1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
2 tsp olive oil
2 tbsp lime juice
1/2 tsp allspice
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp cinnamon
2 scallions
3 cloves of garlic
1 tbsp grated ginger
1-2 small habanero peppers
3 tbsp honey
1/4 c canola oil (or other high smoking point oil) for grilling
JERK TURKEY TACOS
8 small yellow corn tortillas, toasted on the grill
1 large cucumber, shaved into ribbons
1/2 c carrots, peeled and shredded
2 tbsp lime juice
2 tbsp orange juice
1/2 tsp coconut sugar
1 tsp salt
2 tbsp cilantro, torn
1/4 c avocado salsa, store-bought
2 limes, cut into wedges
GRILLED JERK TURKEY
Combine all of the ingredients, except for the turkey and canola oil, in a blender or food processor. Pulse until well combined.
Place the turkey cutlets in a single layer in a baking dish or a Ziploc bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
Once marinated, preheat the grill to medium-high heat.
Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side
Transfer to a serving platter.
BUILD THE TACOS
Using a vegetable peeler or a mandolin, shave the cucumber into long ribbons. Add the cucumbers, carrots, lime juice, orange juice, coconut sugar, salt and cilantro to a medium-sized bowl. Toss until well combined and set aside.
Grill tortillas over high heat for about one minute per side until they start to char. Transfer to a platter, and cover with a dish towel until ready to build the tacos.
To build the tacos, place a few slices of grilled turkey in each tortilla. Top with cucumber slaw and finish them with a generous spoonful of avocado salsa.
Serve with extra lime wedges and extra slaw!