Teriyaki Turkey Tacos

4 corn tortillas

2 avocados sliced

2 tablespoons coconut oil infused with garlic

1 pound turkey tenderloins

1 jar wasabi mayo

For the teriyaki sauce

½ cup soy sauce

¼ cup water

2 tablespoons sweet rice wine

1 tablespoon plus 2 teaspoons brown sugar

¼ cup honey

1½ teaspoons minced garlic

1½ teaspoons minced ginger

½ tablespoon cornstarch

1 tablespoon water

1 bunch scallions, chopped

For the Asian Red Cabbage Slaw

1 bunch scallions, trimmed and sliced thin

1 16-ounce bag each shredded broccoli slaw and shredded red cabbage

1 small red onion sliced thin

For the slaw dressing

¼ cup soy sauce

¼ cup lemon juice

¼ cup olive oil

2 tablespoons white vinegar

2 tablespoons grated fresh ginger

2 tablespoons dark brown sugar

2 teaspoons sesame oil

Salt and pepper to taste

For the Pea Pods And Grilled Pineapple With Toasted Sesame Seeds

½ pound pea pods

1 fresh pineapple

2 teaspoons toasted sesame seeds

Combine all teriyaki sauce ingredients in a saucepan on medium heat. Combine cornstarch and water and add to teriyaki sauce and simmer until thickened. After sauce has cooled, put turkey tenderloins in a zip-top baggie, add sauce and marinate in fridge for 2 days.

For the Asian slaw, mix all veggies in a large mixing bowl. In a separate bowl combine the dressing ingredients and whisk until incorporated. Pour over slaw and toss to combine.

For the pea pods, saute pea pods in 1 tablespoon coconut oil infused with garlic for 2 minutes. Add 2 tablespoons water to hot pan and steam until al dente. Remove from heat. Cut and core pineapple and grill over high heat until caramelized. Add to pea pods and toss.

Add 1 tablespoon coconut oil infused with garlic to hot pan and saute corn tortillas until golden brown. Folding in half to form taco pockets and let tortillas get crunchy.

Add 2 tablespoons coconut oil infused with garlic to hot pan and saute chicken until about 120 degrees. Add marinade and turn up heat until chicken is cooked through to 165 and marinade has reduced to half.

To plate, fill tortillas with Teriyaki Turkey, avocado slices, red cabbage slaw and wasabi mayo. Add peapods and pineapple to plate. Sprinkle with toasted sesame seeds.

Terri Wemlinger