Ingredients:
1 lb Turkey breast slices, *
See note
1/2 cup Cilantro, fresh, chopped
1 Garlic clove, minced
1/2 tsp Cumin
1/4 tsp Chili powder
1/8 tsp Soy sauce, low sodium
1/8 tsp Worcestershire sauce
2 tsp Vegetable oil
1 Red bell pepper, ** see
Note
1 Green bell pepper
2 cup Onions, slice,separate
3 tbsp 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
Servings: 4
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