| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey breast slices — * |
|
|
See note |
| 1/2 |
c |
Cilantro — fresh, chopped |
| 1 |
|
Garlic clove — minced |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Chili powder |
| 1/8 |
ts |
Soy sauce, low sodium |
| 1/8 |
ts |
Worcestershire sauce |
| 2 |
ts |
Vegetable oil |
| 1 |
|
Red bell pepper — ** see |
|
|
Note |
| 1 |
|
Green bell pepper |
| 2 |
c |
Onions — slice,separate |
| 3 |
tb |
Lime juice |
| 8 |
|
Flour tortillas |
|
|
Sour cream, light |
|
|
Guacamole |
|
|
Salsa |
INSTRUCTIONS
*Use turkey breast cutlets or slices, cut iinto 1/2-inch strips. **Cut red
and green bell peppers into 1/8-by-2 inch slices. In a 1 quart bowl,
combine turkey, cilantro, garlic, cumin, chili powder, soy sauce and
worchestershire. Cover; refrigerate 1 hour. In large non-stick pan, over
medium-high heat, stir-fry turkey mixture in 1 teaspoon oil for 4 minutes
or until turkey is no longer pink. Remove and set aside. Add remaining
teaspoon of oil to skillet. Stir fry red and green peppers for 2 minutes,
until slightly softened. Add onions; cook, stirring constantly, until
vegetables are crisp-tender. Return turky strips to skillet. Pour lime
juice over mixture and stir to combine. Remove from heat and serve
immediately in flour tortillas. Garnish with sour cream, guacamole and
salsa if desired. Without the garnishes, this is a low-fat and healthy
recipe. Serve with fresh melon and chilled jicama for a delicious meal. Jo
Merrill, recipe from the San Diego Union 8/4/93
Recipe By : Jo Anne Merrill
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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