James's Turkey Cutlets Avocado Ginger Sauce
¾ Cup vinegar
¼ Cup dry sherry
¼ Cup soy sauce
3 Tbsp ginger root, grated
3 garlic cloves, minced
1 Tbsp crunched red pepper
12 turkey breast tenderloin steaks (approximately 3 lbs)
3 medium tomatoes, peeled, seeded, and chopped
4 green onions, finely sliced
¾ Cup green pepper, finely chopped
3 Tbsp fresh cilantro, chopped
3 Avocados, seeded, peeled and sliced
12 6-inch flour tortillas (optional)
Instructions
For marinade, combine vinegar, sherry, soy sauce, ginger root, garlic and red
pepper.
Set 1/4 cup mixture aside.
Rinse turkey and place in shallow baking pan.
Pour marinade over turkey. Cover and refrigerate 1 hour, turning once.
For salsa, in a bowl combine reserved marinade, tomato, green onion, green
pepper, and cilantro.
Cover and chill until serving time.
Drain turkey, reserving marinade.
Grill on an uncovered grill directly over medium coals for 12-15 minutes or
until no longer pink, turning once and brushing often with the reserved
marinade.
To heat tortillas, place in a single layer on the grill rack about 1 minute.
Serve turkey topped with 2 slices of avocado and chilled salsa with a tortilla
on the side, if desired.