Jerk Turkey Tacos with Coconut-Lime Crema & Roasted Pineapple Salsa

Begin by preheating your oven to broil.

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Make the jerk seasoning by combining all ingredients (other than the turkey) in a jar or container with a lid and shake to mix thoroughly. Place seasoning aside until needed.

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Begin making the Roasted Pineapple Salsa. Reserve the juice from the can of pineapples. If desired, cut the pineapples in smaller pieces. Place in a baking pan and put in hot oven. Halve the jalapenos lengthwise and remove the seeds and inner membrane (keep them in if you want the salsa to be spicier). Add the halved jalapenos skin-side up to the pan with the pineapples. Keep an eye on these as you continue on to making your tortillas so they roast but don't burn. You're looking for the pineapples to begin to brown on top and the skin of the jalapenos to slightly brown and bubble. Pineapples may take longer than jalapenos, so take out the peppers and place them to the side if they brown first. Once the pineapples and jalapenos are done, place them aside and turn the oven to low/warm.

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In a large mixing bowl, combine flour, salt, and baking powder. Stir to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in warm water and stir to combine. Flour your hands and knead briefly until mixture comes together into a rough ball of dough.

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Transfer tortilla dough to a well-floured work surface. Divide into 16 roughly equal pieces. Roll each portion into a ball and flatten slightly with your hand. Cover dough balls with a clean kitchen towel and allow to rest for at 15 minutes to 1 hour.

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While dough is resting, dice roasted jalapenos and place in a bowl along with the roasted pineapple. Roughly chop cilantro and add to the bowl. Add the lime juice and jerk seasoning to taste. Set aside.

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Return to the tortilla dough. Heat a large, dry skillet over medium-high heat. Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle (about 6 inches in diameter). Place them on a sheet of parchment paper. Try not to stack them to keep them from sticking together.

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Transfer tortillas 1-2 at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and the bottom starts to brown. Flip and cook for about 30 seconds on the other side. Stack cooked tortillas together and wrap in either a clean kitchen towel or aluminum foil. Place wrapped tortillas in low oven or a zip-top bag to keep them warm as you continue to cook. When all tortillas are done, use the same skillet to cook the turkey.

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Season turkey with jerk seasoning to taste. Drizzle oil into hot skillet and cook turkey on medium-high heat until cooked through. Meanwhile, make the crema.

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If you're using cold coconut milk, open the can carefully and scoop out the cream that has floated to the top, leaving the coconut water in the can. (You can save this and add it to drinks or smoothies later.) If you're using a can of coconut cream, there's no need to refrigerate first; just scoop out about 1/4 cup of the cream and put into a bowl. Combine the coconut cream, lime juice, a tablespoon of the reserved pineapple juice and jerk seasoning to taste. Adjust for seasoning and acidity as needed. If desired, toss your shredded cabbage in the crema and set aside. Alternatively, you could leave them separate and drizzle the crema on top of the tacos.

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Once the turkey is cooked, assemble the tacos and enjoy!

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