Turkey Tacos with a Zucchini Rhubarb Slaw

I'm going to tell you a story about turkeys. 

Once upon a time, I went to Virginia Tech, the best college ever. And here's a tidbit of trivia: the Virginia Tech mascot is a very fierce-looking Hokie bird.  

Well, last week, I was travelling for work.  It was a long, HUMID, stormy, aggravating week.  So, on the last day of the trip, I wore my favorite Virginia Tech t-shirt to lift my spirits. 

When it was finally time to head home, I returned my rental car and joyfully hopped on a shuttle bus to head to the airport. 

A middle-aged man plopped down across from me on the shuttle.  He looked like he could have played football back in his day, or maybe just ate a lot of salami sandwiches.  Either way, he was sent there to burst my happy bubble.  

After semi-creepily checking out my t-shirt for a few seconds, he jeeringly asked me, "What is a Hokie anyway??" (I bet his team mascot is something uber cool like a Gopher).  I was not in the mood for college football banter.  So I told him: "It's a turkey".  

He and his buddy then proceeded to make fun of my football team and mascot the EN-TIRE way to the airport. wth!?
  

So anyway, I made a turkey dish.  Not because I want to eat our mascot, but because, well... turkey is delicious. HUMPH. 

Oh and there's some rhubarb in here.  It looked pretty in the store.  Hooray.

Printable Recipe HERE.

Ingredients:
Turkey:
1 teaspoon chili powder
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package turkey loins (there are usually 2-3 in one package)

Slaw:
1 zucchini
1 rhubarb stalk
1/2 cup fat free Chobani Greek yogurt
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper

Large lettuce leaves or tortilla shells (I used Romaine lettuce leaves)
1 cup of your favorite BBQ sauce

Preheat the oven to 300 degrees F.  Combine the chili powder, garlic powder, salt and pepper in a bowl, then rub all over the turkey loin(s).  Place the turkey loins on a cooking sheet or baking dish and cook for about 2 hours or until almost cooked through (more or less time depending on the size of the turkey loins).

Preheat a grill to medium-high heat.  

Using a julienne peeler, julienne the zucchini.  Wash and finely chop the rhubarb.  In a bowl, combine the yogurt, vinegar, salt and pepper, and mix together.  Add the zucchini and rhubarb and refrigerate until ready to use. 


Finish the turkey loins on the grill, turning once, about 1 hour total.

To serve, chop the turkey into bite-sized pieces and spread on a piece of lettuce or tortilla to make a taco. Top with some of the zucchini rhubarb slaw and some BBQ sauce. 

Oh, and Go Hokies!

@LeaveHappyPlate THOSE LOOK DELICIOUS (we're also really excited)! Yum.
— Chobani (@Chobani) July 16, 2013