Grilled Turkey Tacos with Street Corn Salsa
- 12 Servings
- 35 mins Prep Time
- 1 hr Total Time
- 1 package Rotisserie Flavor Turkey Breast Tenderloins
- 1 tbsp. + 1 tsp. taco seasoning
- 2 ears corn
- 1 tbsp. mayonnaise
- Pinch kosher salt
- 1 lime, divided
- 1 avocado, diced
- 1/2 jalapeño, minced
- 2 tbsp. cotija or parmesan cheese
- 12 small flour tortillas
- 1/4 cup cilantro leaves (optional)
- Hot sauce (optional)
Step 1Remove the turkey breast tenderloins from the package and pat dry. Sprinkle 1 tablespoon taco seasoning on both sides. Refrigerate while heating the grill to medium-high heat (375°F) with an indirect heat setting.
Step 2Brush mayonnaise on the corn and sprinkle all sides with 1 teaspoon taco seasoning.
Step 3Grill the turkey breast tenderloin over indirect heat for 5 minutes, then flip. Continue cooking for 10 minutes, then flip again. Cook another 10 minutes until the internal temperature reaches 165°F.
Step 4At the same time, grill the corn and flip occasionally.
Step 5Remove the turkey and corn from the grill and let them rest 10-15 minutes. Slice the turkey into chunks. Toss with a pinch of salt and juice from half a lime.
Step 6Slice the corn from the ears. Add to a bowl and gently toss with juice from half a lime, jalapeño, avocado and 1 tablespoon cotija cheese.
Step 7Wrap the tortillas in foil and add them to an elevated rack on the grill. Heat for 3-5 minutes.
Step 8To assemble, place a tortilla on a plate. Top with turkey and street corn salsa. Garnish with cilantro leaves, a dash of hot sauce and more cheese.
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