Southwest Turkey Tacos with Grilled Veggie Slaw

2 pounds boneless turkey breast

Southwest turkey rub (see below)

1 red pepper, seeds removed, halved

1 small red cabbage, bottom removed, cut into eighths

Half a jalapeño, ribs and seeds removed

2 ears of corn, shucked

2 avocados, 1 diced, 1 pureed

5 limes, zested and juice

4 tablespoons garlic infused coconut oil

2 teaspoons salt and pepper

4 flour tortillas

2 tablespoons fresh cilantro

For the rub

1 tablespoon cumin

2½ tablespoons Hungarian paprika

2 tablespoons dried Mexican oregano

1½ teaspoons cayenne pepper

2 tablespoons garlic infused coconut oil

2 teaspoons salt and black pepper

2 limes, zest and juice

In a small bowl, add all the ingredients for the rub. Stir to combine until the rub forms a paste. Use your hands to spread the rub on the outside and under the skin of the turkey breast. Place the turkey breast in a roasting pan and cook in the oven uncovered for 30 minutes at 400 degrees until the skin starts to brown. Lower the oven temperature to 325 degrees. Add 2 cups of water to the roasting pan. Cover with foil. Cook for an additional 30 minutes, basting every 10 minutes until an instant-read thermometer reads 165 degrees. Remove from the oven and rest for 15 minutes.

While the turkey breast is cooking, preheat the grill to 400 degrees. Place the red pepper, red cabbage, jalapeño, and corn on a grill sheet. In a small bowl, add salt and pepper to taste, and 2 tablespoons of the garlic infused coconut oil and stir to combine. Use a brush to spread this mixture on the veggies. Place the grill sheet on the grill for 20 minutes, turning the veggies, until a char develops.

While the vegetables are grilling, add 4 tablespoons of lime juice and zest and 2 teaspoons of salt and pepper into a bowl. Set aside. Remove the vegetables from the grill and cut the red pepper and cabbage into thin strips, mince the jalapeño, and cut the corn off the cob. Add these ingredients and the diced avocado to the slaw dressing and gently toss. Set aside. For the avocado puree, add 1 avocado and the juice of 1 lime to a blender and blend until the consistency is smooth. Set aside.

To plate, warm the tortillas on the stove top. Smear the avocado puree on the tortilla. Remove the foil from the turkey breast and cut the turkey breast into medium-sized strips, return the strips to the roasting pan and toss in the pan juices. Then add the strips on top of the avocado puree. Top with cilantro. Place each taco in the middle of a lemon that has been almost been cut in half. Place on a plate. Add the slaw next to the taco. Top the slaw with cilantro. Finish with a squeeze of lime juice and a pinch of salt.

*Instead of using store bought tortillas, you can make homemade tortillas by adding ½ cup corn masa flour, ¼ teaspoon salt, and ⅓ cup water to a bowl. Mix the ingredients and form the dough into equal sized balls. Use a tortilla press. Cook for 50 seconds on each side in a non-griddled pan.

Serves 4

Chelsea LaValle