© 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
2 tbsp Dijon-style mustard
1 lb TURKEY TENDERLOINS
1/2 c tortilla chips, crushed
Vegetable cooking spray
1/2 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
2 tsp olive oil
2 c chopped tomato
1 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp red pepper flakes
1/4 c tequila
1 tbsp fresh lime juice
1/4 c chopped fresh cilantro
Evenly spread mustard over tenderloins and coat with tortilla chips. Place on (14 x 9 x 1 inch) baking sheet sprayed with non-stick vegetable oil. Bake at 400 degrees F for 20 to 25 minutes or until meat thermometer registers 170 degrees F and turkey is no longer pink in center.
In medium non-stick skillet, over medium-high heat, saute onion, carrot and celery in oil 4 to 6 minutes or until onion is translucent. Add tomato, garlic, oregano, thyme, salt and red pepper flakes; stir until combined.
Stir in tequila and lime juice; bring to boil. Reduce heat to medium-low, simmer uncovered 4 to 5 minutes or until heated throughout.
To serve, slice tenderloin into thin strips and top with sauce.
282 Total Calories
6 g Total Fat
19 % Daily Total Fat
70 g Cholesterol
455 mg Sodium
15 g Total Carbohydrates
30 g Protein