Campeche Turkey Filets

Turkey seasoned with lime and cilantro, topped with crisp vegetables and crunchy tortilla strips

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

1. 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.

2. Brush both sides of each filet with lime juice. Mix cumin and salt in small bowl; rub over filets. Sprinkle with cilantro.

3. 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.