To round out a meal of Turkey Fajitas, serve Mexican Corn Salad and Watermelon Sorbet.
1/2 pound turkey breast cutlets
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon water
2 teaspoons minced garlic
1 teaspoon olive oil
1/2 teaspoon cracked pepper
1/4 teaspoon ground cumin
2 tablespoons chopped avocado
1 tablespoon commercial tomatillo salsa
1 tablespoon low-fat sour cream
1 teaspoon minced onion
3/4 teaspoon minced fresh cilantro
1/2 teaspoon minced jalapeno pepper
Olive oil-flavored vegetable cooking spray
1 cup thinly sliced sweet red pepper
1/2 cup thinly sliced onion
2 (8-inch) flour tortillas
How to Make It
Cut turkey into strips; place in a small shallow dish. Combine soy sauce and next 6 ingredients; pour over turkey. Cover and marinate in refrigerator 2 hours.
Place avocado in a small bowl and mash; stir in salsa and next 4 ingredients. Set aside.
Remove turkey from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 2 minutes. Add red pepper and onion; saute 6 minutes or until turkey is done and vegetables are tender. Spoon mixture evenly down centers of tortillas. Roll up tortillas, folding in sides. Serve with avocado sauce.