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  • 1 Pound Pilgrim's Pride Turkey Cutlets or slices cut into 1/2-inch strips
  • 1/2 Cup fresh cilantro chopped
  • 1 Clove garlic minced
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon chili powder
  • 1/8 Teaspoon reduced-sodium soy sauce
  • 1/8 Teaspoon Worcestershire sauce
  • 2 Teaspoons vegetable oil
  • 1 Red bell pepper cut into 1/8-X 2-inch
  • 1 Green pepper cut into 1/8-X 2-inch
  • 2 Cups onion thinly sliced and separated into rings
  • 3 Tablespoons lime juice
  • 8 Flour tortillas
  • 1 serving Reduced-calorie sour cream optional
  • 1 serving Guacamole (optional)
  • 1 serving Salsa or Pico de Gallo sauce, optional


  • In 1-quart bowl combine turkey, cilantro, garlic, cumin, chili powder, soy sauce and Worcestershire sauce.
  • Cover and refrigerate 1 hour.
  • In large non-stick skillet, over medium-high heat, stir-fry turkey mixture in 1 teaspoon oil for 4 minutes, or until turkey is no longer pink. Remove from skillet and set aside.
  • Add remaining teaspoon of oil to skillet.
  • Stir-fry red and green peppers 2 minutes or until slightly softened.
  • Add onion; cook, stirring constantly, until vegetables are crisp-tender.
  • Return turkey strips to skillet.
  • Pour lime juice over mixture and stir to combine.
  • Remove from heat and serve immedidately in flour tortillas.
  • Garnish with sour cream, guacamole and Pica de Gallo sauce, if desired.
  • Product: Pilgrim's Pride Turkey

Categories: Main Dish  Poultry 

Author Credit: Source: National Turkey Federation

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