© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS
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.
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