shJodi’s Grilled Balsamic Rosemary Turkey Tacos w/Pineapple Pomegranate Salsa

Turkey Tacos

Ingredients:

½ cup fresh Rosemary, finely chopped

½ cup balsamic vinegar

¼ cup olive oil (plus a little more for brushing on the grill)

¼ cup soy sauce

¼ cup pineapple juice

2 tablespoons lemon juice

2 tablespoons pomegranate molasses

2 teaspoons ginger paste

2 teaspoons garlic paste

1 teaspoon Dijon mustard

1 teaspoon cracked black pepper

1 package Shady Brook Farms or Honeysuckle White Turkey Breast Filets

2 cups fresh pineapple

1 fresh pomegranate

½ cup fresh cilantro

12 taco sized (3-4 inch round) flour tortillas

 

 

Directions:

 

  1. Add all ingredients except turkey breast to a blender or food processor and combine until thoroughly incorporated.
  2. Place turkey breasts and marinade in a large plastic bag and allow to marinate in the refrigerator overnight.
  3. Roughly chop pineapple to about the size or pomegranate seeds. Add pineapple and the juice it renders to a large bowl.
  4. Cut pomegranate in half and, holding it over the bowl of pineapple, whack the shell with a wooden spoon until all the seeds have fallen out.
  5. Finely mince cilantro and add to the pineapple and pomegranate seeds.
  6. Mix thoroughly to incorporate and place in the refrigerator overnight.
  7. When ready to cook, heat grill to high and close lid for 10 minutes.
  8. Brush grill grates with olive oil.
  9. Remove turkey breasts from marinade and grill until seared, with nice dark grill marks (6-7 minutes).
  10. Turn turkey breasts and move to cooler side of the grill. Cook 10-15 minutes or until turkey reaches internal temperature of 160 degrees. (about 20 minutes total cooking time).
  11. While turkey breasts are cooking, place marinade in a saucepan, bring to a boil and allow to reduce by half.
  12. Remove turkey from grill and place on a platter. Cover with foil and allow to rest 10 minutes before slicing.
  13. Wrap tortillas in aluminum foil and place on the grill to warm while you slice the turkey.
  14. To serve, slice turkey breast into ¼ inch thick slices. Lay a few slices down on each warm tortilla. Brush with reduced marinade. Top with a generous tablespoon of pineapple pomegranate salsa.