Turkey & Red Onion Fajitas with Three-Fruit Salsa
The title of the salsa for these turkey fajitas is sort of playful, since most people don't consider tomatoes a fruit (although they qualify botanically) and avocadoes just barely make it as a fruit by culinary tradition. These two delicious ingredients make up two-thirds of the three-fruit salsa. (P.S. The bell pepper, which is also in the salsa, is botanically a fruit, too.)
  • 3/4 pound thinly sliced turkey breast cutlets, cut into 1/2-inch strips
  • 1 large red onion--halved lengthwise then sliced crosswise into thin half-rounds
  • 2 tablespoons plus 2 teaspoons fresh lime juice
  • 3-1/2 teaspoons cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups quartered red and yellow cherry tomatoes
  • 1 mango, diced
  • 1/4 cup diced green bell pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • Four 8-inch flour tortillas
  • Half a medium avocado, diced

1. In 7- x 11-inch baking pan, combine turkey, onion, 1 tablespoon of lime juice, 2 teaspoons of cumin, black pepper, and 1/8 teaspoon of salt; toss to combine. Cover and let stand for 20 minutes.

2. Meanwhile, preheat oven to 375°F and start to prepare salsa.

3. In medium bowl, gently toss cherry tomatoes, mango, bell pepper, red pepper flakes and remaining 1 tablespoon plus 2 teaspoons lime juice, 1-1/2 teaspoons cumin and 1/8 teaspoon salt. Cover and let stand at room temperature until serving time.

4. In small bowl, blend olive oil with 1 tablespoon water. Drizzle turkey with olive oil mixture, cover loosely with foil and bake 17 to 20 minutes, stirring several times, until turkey is cooked through and onion is crisp-tender. Halfway through turkey cooking time, wrap tortillas in foil and place in oven to warm up.

5. Gently fold avocado into salsa. Place tortillas on warmed plates and top each tortilla with 2 tablespoons of salsa. Top with turkey and onion mixture and roll up. Top with remaining salsa.

Nutritional Information
Per serving: 326 calories, 7.7g total fat, 1.2g saturated fat, 3.6g monounsaturated fat, 1.7g polyunsaturated fat, 3.6g dietary fiber, 26g protein, 39g carbohydrate, 53mg cholesterol, 391mg sodium.
Good source of: folate, iron, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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