© 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
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1 lb TURKEY TENDERLOINS
2 tsp olive oil
1/4 c freshly squeezed lime juice
2 tsp olive oil
1/3 c sweet onion, chopped
1 jalapeno pepper, seeded and minced
1 Can (15 oz) black beans, rinsed and drained
1 Can (8-3/4 oz) corn, drained
1/3 c chopped tomato
1/2 tsp chili powder
1/2 tsp cumin
2 tbsp fresh cilantro, chopped
1 lime, cut in qters
TURKEY TENDERLOIN
In small bowl combine 1/2 teaspoon chili powder, 1/2 teaspoon cumin and 1/4 teaspoon cayenne pepper; sprinkle mixture over turkey.
In medium nonstick skillet, over medium-high heat, brown turkey in 2 teaspoons hot oil for 3 to 4 minutes on each side.
Add lime juice, cover and reduce heat to low. Cook 8 to 10 minutes, or until turkey is no longer pink in center and food thermometer reaches 165 degrees F.
BLACK BEAN SALSA
In medium nonstick skillet, over medium-high heat, heat oil. Sauté onion and jalapeno pepper in 2 teaspoons hot oil for 2 to 3 minutes or until onion softens.
Add beans, corn, tomatoes, remaining 1/2 teaspoon chili powder, 1/2 teaspoon cumin and cilantro. Cook 5 to 10 minutes, or until mixture is heated throughout.
To serve, squeeze a lime wedge over each serving. Garnish with additional cilantro sprigs.
Serving Size 351 g
Total Calories 320
Calories from Fat 60
Total Fat 7 g
% Daily Total Fat 10
Saturated Fat 0 g
% Daily Saturated Fat 3
Cholesterol 45 g
% Daily Cholesterol 15
Sodium 640 mg
% Daily Sodium 27
Total Carbohydrates 34 g
% Daily Total Carbohydrates 11
Dietary Fiber 9 g
% Daily Dietary Fiber 35
Sugars 5 g
Protein 36 g
% Daily Protein 10
% Daily Vitamin C 30
% Daily Calcium 4
% Daily Iron 20