Fire-smoked wild turkey makes a simple and flavourful base for summer tacos. Paired with charred corn salsa and fresh lime, this dish is ideal for camp or backyard grilling. Ingredients Serves 4 Meat filling 2 wild turkey breasts, boneless 2 tbsp olive oil 1 tbsp lime juice 2 tsp smoked paprika 1 tsp garlic powder Salt & pepper to taste Wood chips (apple or hickory) Charred corn salsa 2 ears of corn, husked ¼ red onion, finely diced 1 jalapeño, seeded and minced ¼ cup fresh cilantro, chopped Juice of 1 lime Salt to taste For serving 8 small corn tortillas Sour cream or crema (optional) Hot sauce (optional) Lime wedges Directions 1. Marinate the turkey: Combine olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper. Coat the turkey and refrigerate for at least 1 hour. 2. Preheat smoker to 225°F using apple or hickory wood. Smoke turkey until internal temperature reaches 165°F (about 1.5–2 hours). Rest, then slice thin. 3. Prepare salsa: Grill corn over high heat until lightly charred. Let cool, then cut kernels from the cob. Combine with red onion, jalapeño, cilantro, lime juice, and salt. 4. Assemble tacos: Warm tortillas, add sliced turkey, top with corn salsa, and finish with crema or hot sauce if desired. Serve with lime wedges. Originally published in the Walleye 2026 issue of Ontario Out of Doors For more cooking click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream
Please log into your OFAH Community account to access this content. Not an OFAH member or Ontario OUT of DOORS Subscriber? Follow the links below to join or subscribe and gain access to exclusive online content.
