Smoked Harissa Turkey Breast Tacos with Pomegranate Jalapeno Salsa

Explore a new spin on using turkey and fresh fruit and vegetables from Char-Griller ambassador, Marc Martin. Coupled with some fresh pomegranates as well as a crop of jalapenos from his own garden that made up the salsa, this recipe is a perfect blend of sweet and spicy. It is a simple cook with not-so-simple flavors. Marc used the Wrangler charcoal grill for this grilled taco recipe.

Instructions

01

The night before, pat the turkey dry and coat all sides with harissa seasoning. Place on a cooling rack in a tray and put into the fridge overnight.
Ingredients
- 2 Turkey breast tenderloin (approx. 1.5 to 2 pounds meat total)
- 2 tablespoons Harissa seasoning
02

Set up your grill for indirect smoking at 250°F. Cherry wood or mesquite work well.
03

Smoke the breast tenderloins for about an hour until the internal temperature is 165°.
04

Pull breasts off and allow to cool for 10 minutes.
05

Spray all sides of the turkey with olive oil or duck fat and sear them directly over the flame for 30 seconds a side.
Ingredients
- 2 tablespoons Olive oil or duck fat spray
06

Slice, chop, and serve turkey into warm tortillas.
Ingredients
- 8 Tortillas
07

Top with pomegranate salsa, Cotija cheese, and a squeeze of lime juice.
Ingredients
- 1 cup Cotija cheese crumbles
- 2 Limes
Pomegranate Jalapeno Salsa
08

Put pomegranate arils, jalapeno, red onion, and cilantro in a bowl. Pour in lime juice, olive oil, agave syrup, and mix until uniform. Add more jalapeno if you want to increase the spice level.
Ingredients
- 2 Pomegranates, arils removed
- 1 Jalapeno, diced (add more to your desired level)
- 1/2 cup Cilantro, chopped
- 1/4 cup Red onion, diced
- Juice of 1 lime
- 1 tablespoon Olive oil
- 1 tablespoon Agave syrup
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