recipes
Campeche Turkey Filets
Turkey seasoned with lime and cilantro, topped with crisp vegetables and crunchy tortilla strips
- Servings
- cook method
- prep
- cook
- ready
- 6
- Saute
- 30 minutes
- 10 minutes or less
- Less than 45 minutes
Ingredients
- 2 6 inch corn tortillas
- no-stick cooking spray
- 1 package (approx 1 lb.) Butterball® Fresh Turkey Breast Filets
- 1 tablespoon lime juice
- 2 tablespoons ground cumin
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 medium onion, , cut into 1/4 inch thick slices
- 1 medium red bell pepper, , cut into 1/4 inch wide strips
- 1 medium green bell pepper, , cut into 1/4 inch wide strips
- 1 medium tomato, , chopped
- 1 small zucchini, , cut into match sticks
- 1/2 cup frozen whole kernel corn, , thawed
- 1 small jalapeno pepper, seeded, finely chopped
- 2 cloves garlic, , minced
- Directions
- Serving Suggestions
-
Cut tortillas into 1/4-inch-wide strips. Spray evenly with cooking spray. Place in single layer on paper towels. Microwave on HIGH 1 minute; toss lightly. Microwave an additional minute, or until tortillas are crisp. Set aside.
Brush both sides of each filet with lime juice. Mix cumin and salt in small bowl; rub over filets. Sprinkle with cilantro.
Heat oil in large nonstick skillet over medium-high heat. Add filets; cook 2 minutes on each side, or until no longer pink in centers. Remove from skillet; cover to keep warm. Add onions, bell peppers, tomatoes, zucchini, corn, jalapeno peppers and garlic to same skillet; cook and stir 2 to 3 minutes, or until onions and bell peppers are crisp-tender. Spoon vegetable mixture over filets; top with tortilla strips.
