Grilled Caprese Turkey Tacos
A taco version of the classic summer caprese salad. The tortillas are grilled on an open flame and topped with melted fresh mozzarella cheese and thinly sliced rotisserie seasoned turkey breast tenderloin. The salsa topping has sweet cherry tomatoes, fresh basil and balsamic vinegar for the perfect flavor pairing. Highly recommend making the honey-balsamic drizzle to bring this simple meal over the top.
- 12-14 Servings
- 15 mins Prep Time
- 40 mins Total Time
For the tacos
- 1 package Rotisserie Flavor Turkey Breast Tenderloin
- Olive oil
- 6-inch tortillas of your choice
- 16 oz. fresh mini mozzarella cheese balls, drained and patted dry (Feel free to use a large ball of fresh mozzarella cheese, sliced thinly if you cannot find mini mozzarella balls. Just be sure to pat the cheese dry so that it doesn't add moisture to the tortillas.)
- Chopped scallions, for topping
For the salsa
- 2 lbs. cherry or grape tomatoes, chopped
- 1/2 cup freshly chopped basil
- 2 tbsp. balsamic vinegar
- 1/2 tbsp. lemon juice
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. pepper
For the honey-balsamic drizzle
- 1 1/2 tbsp. honey
- 1 tsp. balsamic vinegar
Step 1Preheat the grill to medium-high heat.
Step 2Make the salsa. Add the tomatoes, basil, balsamic, lemon juice, sugar, salt and pepper to a medium bowl. Toss to combine and set aside.
Step 3Grill the turkey tenderloins. Use a brush to carefully grease the grill grates with some olive oil. Add the turkey tenderloins, close the grill and grill on each side of the tenderloin for 10 minutes, or until the internal heat reaches 165°F. Set the tenderloins onto a plate and allow them to rest for ten minutes.
Step 4While the turkey rests, make the honey. Add the honey and balsamic to a small bowl and mix to combine. Set aside.
Step 5Next, thinly slice the turkey against the grain to use for the tacos. Set aside onto a plate.
Step 6Reduce the heat of the grill to medium-low. Brush one side of each tortilla with olive oil, then place onto the grill, spread apart. Add an ounce or so of mozzarella cheese to the tops of the tortillas and close the grill for 4-5 minutes, or until the cheese is melted. Once melted, open the grill, add a few slices of turkey on top of the cheese and use a spatula to remove them from the grill. Place onto a plate. Immediately add a spoonful of the salsa and fold the tortillas to close them.
Step 7Top the tacos with the honey-balsamic drizzle and scallions.
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