Turkey Burritos and Avocado-Corn Salsa
Servings: 6

1 1/2 to 2 lbs turkey White meat, cut into 1/2 inch cubes
1 tablespoon ground cumin
1/2 to 1 tablespoon chili powder
1 1/2 teaspoon salt
1 medium lime, wedged
6 flour tortillas (8 inch)
sour cream (optional)
1 medium tomato, slice for garnish

Avocado-Corn Salsa:
2 medium ripe avocados, finely diced
1 cup fresh corn, cooked or use 1 cup frozen corn, thawed
2 medium tomatoes, seeded, finely diced
2 to 3 tablespoon lime juice
2 to 3 tablespoon fresh cilantro, chopped
1 teaspoon hot green chili pepper, minced
1/2 teaspoon salt

Turkey Burritos:
Combine cumin, chili powder, and salt in cup. Place turkey cubes in a shallow glass dish or large heavy plastic bag. Pour dry rub over turkey and thoroughly coat. Let turkey stand while preparing Avocado-Corn Salsa. Thread turkey on metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to prevent them from burning).

Oil hot grill to help prevent sticking. Grill turkey, on a covered grill, over medium Kingsford briquettes, about 6 minutes until turkey is cooked through, turning once. Remove skewers from grill. Squeeze lime wedges on skewers.

Warm flour tortillas in the microwave oven, or brush each tortilla very lightly with water and grill 10 to 15 seconds per side. Top with Avocado-Corn Salsa and sour cream, if desired. Garnish with tomato slices.

Avocado-Corn Salsa:
Recipe courtesy of Kingsford Charcoal.

Gently stir together all ingredients in a medium bowl; adjust flavors to taste. Cover and refrigerate until ready to serve. Makes about 1 1/2 cups.