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Dinner recipe · from the recipe book

Grilled Cumin Turkey Breast Tacos, Avocado Salsa Verde

Smoky grilled turkey breast slices tucked into charred corn tortillas with a tangy, herby avocado sauce and a crunchy relish of grilled sweet corn, cucumber and red onion.

Grilled Cumin Turkey Breast Tacos, Avocado Salsa Verde

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlessbutterflied to an even 3/4-inch thickness
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSalt
  • 1½ limes, juiced60 gLime juice
  • 1 whole201 gAvocadopitted and scooped
  • 1 whole14 gJalapeñoseeded
  • 1 cup chopped16 gFresh cilantroleaves and tender stems
  • 1 clove3 gGarlic
  • ¼ cup60 gWatercold
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • ½ medium (8 in.)150 gCucumberfinely diced
  • ½ medium60 gRed onionfinely diced
  • 12 tortillas288 gCorn tortillas

Steps

  1. Rub the turkey breast with half the olive oil, then season it with the cumin, smoked paprika, garlic powder, oregano and three-quarters of the salt. Drizzle with one-third of the lime juice and let it sit for 20 minutes while you prepare the rest.
  2. For the avocado sauce, blend the avocado, jalapeño, half the cilantro, the garlic, the cold water, one-third of the lime juice and the remaining quarter of the salt until smooth. Chill until serving.
  3. Toss the thawed frozen corn kernels with the remaining half of the olive oil and spread them in a grill basket or on a sheet of foil.
  4. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  5. Grill the turkey breast for 6 to 8 minutes per side, until it reaches 165°F (74°C) in the thickest part. At the same time, grill the corn kernels, stirring once, until lightly charred, about 6 minutes.
  6. Rest the turkey for 5 minutes, then slice it thinly against the grain.
  7. In a bowl, mix the grilled corn kernels, cucumber, red onion, the remaining half of the cilantro and the remaining third of the lime juice to make a crunchy relish.
  8. Warm the corn tortillas on the grill for about 30 seconds per side until soft and spotted, then stack them in a towel to stay pliable.
  9. Fill each tortilla with sliced turkey and the corn relish, spoon over the avocado sauce and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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