Tex mex turkey breast

Portions: 4 to 6

Marinade : 2 hours

Preparation time: 15 minutes

Cooking time : about 15 minutes

Ingredients

• 125 ml (1/2 cup) canola oil
  
• 15 ml (1 tablespoon) sweet paprika
  
• 15 ml (1 tbsp.) cumin seeds, ground
  
• 15 ml (1 tbsp) onion powder
  
• 15 ml (1 tbsp.) chili powder
  
• 15 ml (1 tbsp) dried oregano
  
• 15 ml (1 tbsp) chipotle purée
  
• 60 ml (4 tbsp.) garlic, minced
  
• 15 ml (1 tbsp.) sugar
  
• 2 limes, juice
  
• ½ bunch cilantro, trimmed and chopped
  
• 1 turkey breast, cut into thin escalopes
  
• Salt and pepper to taste
  

Grilled vegetables

• 1 onion, thinly sliced
  
• 1 red bell pepper, cut into sticks
  
• 1 yellow bell pepper, in sticks
  
• 16 cherry tomatoes
  
• 60 ml (4 tbsp.) olive oil
  
• Salt and pepper to taste
  

Topping

• 8 wheat or corn tortillas
  
• Chopped lettuce
  
• Sour cream
  
• Guacamole

Preparation

1. In a bowl, combine canola oil, paprika, cumin, onion and chili powder, oregano, chipotle pepper, garlic, sugar, lime juice, coriander, salt and pepper.
   
2. Add turkey cutlets and marinate in the refrigerator for 2 hours.
   
3. Preheat barbecue to maximum
   
4. In a bowl, combine onion, red bell pepper, yellow bell pepper, tomatoes, olive oil, salt and pepper.
   
5. Place turkey cutlets on barbecue grill and cook for 3 minutes on each side. Wrap the meat in aluminum foil and let stand for 5 minutes.
   
6. Meanwhile, on the barbecue grill, with direct heat and lid closed, grill the vegetables for 5 minutes on each side.
   
7. Divide the meat, vegetables, lettuce, sour cream and guacamole among the tortillas.