Granny's
Turkey Fajitas
2 tbs non fat yogurt
2 tbs low fat sour cream
1 tbs chopped cilantro
1 tbs minced jalapeno pepper
pinch cumin
1 tbs margarine
1 large onion thinly sliced
12 ounces sliced turkey breast cooked
8 flour tortillas
1 cup shredded lettuce
1 ripe tomato thinly sliced
To taste; picante or other sauce
Sauces Mexican
In a small bowel, whisk yogurt, sour crème, cilantro, jalapeno and
cumin.
Season with salt & pepper. Reserve
Melt margarine in skillet cook onions until translucent. Add turkey and toss
to coat. to assemble fajitas fill each tortilla with turkey and onion, lettuce, and tomato, top with yogurt
dressing, roll up and eat
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and
Sauces Mexican
Turkey #2
8 Flour Tortillas
2 tsp. Chile Powder
1/2 tsp. dried Oregano
12 oz. Turkey Breast cutlets
2 tsp. Vegetable Oil divided
2 each, 1 Red and 1 Green Bell Peppers thinly sliced
8 each Lettuce Leaves dried well
Mix chili powder and oregano on waxed paper. Rub spice mixture into turkey
cutlets.
In large skillet, heat 1 teaspoon of the oil. Add bell pepper strips and cook
over medium-high heat 4-6 minutes, stirring often, until lightly browned and
tender-crisp. Remove to a bowl, using a slotted spoon.
Heat remaining oil in same skillet. Add cutlets and cook over medium-high heat
4-6 minutes, turning once, until they are browned and no longer pink in center
when tested with knife.
Cut turkey crosswise into narrow strips. Top each warm tortilla with a lettuce
leaf and arrange turkey and bell pepper strips down the middle. Serve with ;
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