San diego's best turkey fajitas

4 servings

Ingredients

Quantity Ingredient
1 pounds Turkey breast slices -- *
See note
½ cup Cilantro -- fresh, chopped
1 Garlic clove -- minced
½ teaspoon Cumin
¼ teaspoon Chili powder
⅛ teaspoon Soy sauce, low sodium
⅛ teaspoon Worcestershire sauce
2 teaspoons Vegetable oil
1 Red bell pepper -- ** see
Note
1 Green bell pepper
2 cups Onions -- slice,separate
3 tablespoons Lime juice
8 Flour tortillas
Sour cream, light
Guacamole
Salsa

Directions

*Use turkey breast cutlets or slices, cut iinto ½-inch strips. **Cut red and green bell peppers into ⅛-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

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