Nutrition Facts

Mojo Turkey Tacos with Pineapple Salsa

mojo turkey tacos
Cooks in 30
Serves 4






Mike Johnson, Sugarfire Smoke House


  • 1 2-3 lb boneless turkey breast
  • 12 oz Mojo Criollo marinade
  • 1 c fresh pineapple, chopped
  • 1 clove garlic, minced
  • 1/4 c cilantro, chopped
  • 1 fresh lime
  • 1/2 avocado, diced
  • 1/2 jalapeno, deseeded and diced
  • 1 tsp dry Mojo seasoning
  • 4 hard taco shells


Mike Johnson, owner of Sugarfire Smoke House based out of St. Louis, Missouri, combines Cuban spice with the sweet flavor of fresh pineapple for his take on delicious turkey tacos. Thanks to The BBQ League for sharing this FIRE recipe for turkey tacos!

Mike Johnson of Sugarfire Smoke House.

Trim the skin off the turkey breast and cut ½ inch slices. Place slices in a plastic gallon bag and cover in Mojo Criollo marinade. Let sit for 15-20 minutes.

In a clean bowl, mix together the pineapple, garlic, tomato, avocado and cilantro. Add in your Mojo seasoning and juice your lime on top.

On a heated grill, lay out turkey slices uncovered for 5-10 minutes, flipping to ensure a thorough cook. Remove from heat and slice up the turkey into smaller pieces.

In the hard taco shells, lay a bed of turkey and top with pineapple salsa.

Pro Tip: Mojo Criollo marinade can be purchased premade, or you can make your own! This simple marinade is a staple in Cuban cuisine and combines fresh citrus and garlic flavors.