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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)

Recipe from: Christie Vanover from Girls Can Grill

  • Step 1

    Remove 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 2

    Brush mayonnaise on the corn and sprinkle all sides with 1 teaspoon taco seasoning.
  • Step 3

    Grill 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 4

    At the same time, grill the corn and flip occasionally.
  • Step 5

    Remove 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 6

    Slice 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 7

    Wrap the tortillas in foil and add them to an elevated rack on the grill. Heat for 3-5 minutes.
  • Step 8

    To 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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