Garnish (optional):


  • Mix together olive oil, garlic, chopped cilantro, lime juice, salt, oregano and jalapeno in large shallow glass dish. Add the turkey cutlets; turn cutlets over to coat with marinade. Cover dish and refrigerate for at least 1 hour, turning the cutlets occasionally.

  • Grease stove-top grill pan. Heat over medium-high heat. Or prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

  • Place turkey cutlets in grill pan, on outdoor grill or under boiler; grill or broil about 3 minutes on each side or until an instant-read meat thermometer inserted in centers of turkey cutlets registers 170°F. Remove turkey cutlets; keep warm. Cook sweet green pepper and onion in grill pan, on outdoor grill or under broiler until tender, about 5 minutes on each side.

  • Gently warm the flour tortillas according to the package directions.

  • Slice the turkey cutlets into 1/2-inch-wide strips. Serve turkey and vegetables with flour tortillas, avocado and sour cream.

  • Let diners make their own tacos, rolling up the filling into the tortillas.

  • Set out little bowls of additional chopped cilantro and lime wedges for garnish if you wish.

Nutrition Facts

246 calories; 12 g total fat; 2 g saturated fat; 43 mg cholesterol; 279 mg sodium. 19 g carbohydrates; 1 g fiber; 17 g protein;