Recipe courtesy of Kingsford Charcoal
This recipe is great for casual get-togethers. Just prepare the fixings and let the guests make their own burritos.
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 1/2 to 2 pounds turkey tenderloin, cut into 1/2-inch cubes
- Lime wedges
- Flour tortillas
- Avocado-Corn Salsa (recipe follows)
- Sour cream (optional)
- Tomato slices for garnish
Combine cumin, chili powder, and salt in cup. Place turkey cubes in a shallow glass dish or large heavy plastic bag. Pour dry rub over turkey and thoroughly coat. Let turkey stand while preparing Avocado-Corn Salsa. Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to prevent them from burning).
Oil hot grid to help prevent sticking. Grill turkey, on a covered grill, over medium Kingsford briquets, about 6 minutes until turkey is cooked through, turning once.
Remove skewers from grill. Squeeze lime wedges on skewers. Warm flour tortillas in the microwave oven, or brush each tortilla very lightly with water and grill 10 to 15 seconds per side. Top with Avocado-Corn Salsa and sour cream, if desired. Garnish with tomato slices. Makes 6 servings.
AVOCADO-CORN SALSA
- 2 small to medium, ripe avocados, finely diced
- 1 cup cooked fresh corn or thawed frozen corn
- 2 medium tomatoes, seeded, finely diced
- 2 to 3 tablespoons lime juice
- 2 to 3 tablespoons chopped fresh cilantro
- 1/2 to 1 teaspoon minced hot green chili pepper
- 1/2 teaspoon salt
Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Links:
Margot's Spicy Thanksgiving Recipes
Tabasco's Thanksgiving Recipesfeaturing recipes for leftover turkey and for spicy side dishes.
