Campeche Turkey Cutlets

Culinary Setting
15 MIN
Boneless Breast



1 tsp fresh lime juice

1/4 c chopped fresh cilantro

1 tbsp ground cumin

1 tsp salt

3 tbsp vegetable oil, divided

1 Medium onion, cut into 1/4-inch slices

1 Medium green pepper, cut into 1/4-inch strips

1 Medium red pepper, cut into 1/4-inch strips

1 Small zucchini, cut into 1/4-inch strips

1 Medium tomato, diced

1/2 jalapeno pepper, seeded and finely diced

1/2 c frozen corn, thawed

2 Cloves garlic, minced

2 corn tortillas, cut into 1/4-inch strips.

As needed olive oil


Sprinkle turkey cutlets with lime juice. Combine cilantro, cumin and salt; rub mixture on cutlets. Heat 2 tablespoons of vegetable oil over medium-high heat. Saute turkey cutlets until golden brown, about 2 minutes per side. Remove from pan and place on serving dish. Keep warm.

Using the same skillet, add remaining 1 tablespoon vegetable oil; saute vegetables and garlic about 1 minute. Spoon vegetables over cutlets.

Meanwhile, toss tortilla strips with a little olive oil. Place in a single layer on paper towels. Microwave on high for 1-1/2 minutes; toss. Microwave for an additional 1 to 1-1/2 minutes.

Top turkey and vegetables with tortilla crisps. Serve with black beans and rice, if desired.

Nutrition Facts

Total Calories 330

Total Fat 15 g

Saturated Fat 2 g

Cholesterol 70 g

Sodium 700 mg

Potassium 744 mg

Total Carbohydrates 18 g

Dietary Fiber 4 g

Sugars 6 g

Protein 31 g

% Daily Protein 50

% Daily Vitamin C 160

% Daily Calcium 6

% Daily Iron 15