Grilled Turkey with Ancho-Cashew Mole

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Yield
6 servings (serving size: 3 ounces turkey, 1/4 cup sauce, and 2 teaspoons sour cream)
Robb Walsh
July 1995
RECIPE BY Cooking Light

Ingredients

  • 3 (1/2-pound) turkey tenderloins
  • 1/4 cup lime juice
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • Ancho-Cashew Mole Sauce
  • 1/4 cup nonfat sour cream
  • Cilantro sprigs (optional)

Nutritional Information

  • Calories 222
  • Caloriesfromfat 28%
  • Fat 6.8g
  • Satfat 1.6g
  • Monofat 2g
  • Polyfat 2.1g
  • Protein 28.7g
  • Carbohydrate 10.7g
  • Fiber 2g
  • Cholesterol 59mg
  • Iron 2.5mg
  • Sodium 202mg
  • Calcium 56mg

How to Make It

Step 1

Combine the first 4 ingredients in a shallow dish; cover and marinate in refrigerator 1 hour, turning occasionally. Remove turkey from marinade; discard marinade. Sprinkle salt over turkey; set aside.

Step 2

Prepare grill. Place turkey on grill rack coated with cooking spray, and grill 10 minutes on each side or until turkey is done. Cut turkey into 1/4-inch-thick slices. Serve with Ancho-Cashew Mole Sauce and sour cream. Garnish with cilantro sprigs, if desired.

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