Here at FreshJax we are all about Taco Tuesday, EVERY Tuesday. But when you have a favorite meal, you still have to mix it up sometimes.

That is why we were so excited to see Marc's latest culinary creation. What a wild combination of amazing flavors, and you know what? It works! It works so well! The sweet heat of the Pomegranate Jalapeno Salsa perfectly compliments the savory Daring Dunes Hot Harissa spice. And the Smoked Turkey Breast is the perfect pallet for painting this masterpiece.

And then you put it on a tortilla and call the thing a taco.

And it is PERFECT.

Smoked Daring Dunes Turkey Breast Tacos with Pomegranate Jalapeno Salsa

Name: Smoked Daring Dunes Turkey Breast Tacos with Pomegranate Jalapeno Salsa
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 2 turkey breast tenderloins (approximately 1.5 to 2 lbs. meat total); 2 tbsp. FreshJax Daring Dunes; Olive oil or duck fat spray; 1 cup Cotija cheese crumbles; 2 Limes; 8 Tortillas; 2 pomegranates, arils removed; 1 jalapeno, diced (add more to your desired spice level); 1/2 cup cilantro, chopped; 1/4 cup red onion, diced; Juice of one lime; 1 tbsp. olive oil; 1 tbsp. agave syrup

Rated 5.0 stars by 1 users

Cuisine

Tex-Mex

Servings

Prep Time

10 minutes

Cook Time

1 hour

Here at FreshJax we are all about Taco Tuesday, EVERY Tuesday. But when you have a favorite meal, you still have to mix it up sometimes.

And then you put it on a tortilla and call the thing a taco.

And it is PERFECT.

Image of Smoked Daring Dunes Turkey Breast Tacos with Pomegranate Jalapeno Salsa

Ingredients

2 turkey breast tenderloins (approximately 1.5 to 2 lbs. meat total)
2 tbsp. FreshJax Daring Dunes
Olive oil or duck fat spray
1 cup Cotija cheese crumbles
2 Limes
8 Tortillas

Pomegranate Jalapeno Salsa

2 pomegranates, arils removed
1 jalapeno, diced (add more to your desired spice level)
1/2 cup cilantro, chopped
1/4 cup red onion, diced
Juice of one lime
1 tbsp. olive oil
1 tbsp. agave syrup

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Directions

The night before, pat the turkey dry and coat all sides with Daring Dunes.
Place on a cooling rack in a tray and put into the fridge overnight.
Set up your grill for indirect smoking at 250°. Cherry wood or mesquite work well.
Smoke the breast tenderloins for about an hour until the internal temperature is 165°.
Pull breasts off and allow to cool for 10 minutes.
Spray all sides of the turkey with olive oil or duck fat and sear them directly over the flame for 30 seconds a side.
Slice, chop, and serve turkey into warm tortillas.
Top with pomegranate salsa, Cotija cheese, and a squeeze of lime juice.