- 1/2 pound lean, unprocessed turkey breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove Garlic, crushed
- 3/4 teaspoon fresh chile pepper, or dried to taste
- 1/2 teaspoon dried oregano leaves
- 1/2 large yellow bell pepper, cut into 1 inch pieces
- 1/2 large green bell pepper, cut into 1 inch pieces
- 1 medium tomato, cut into 12 wedges
- 1/4 cup reduced-fat shredded cheddar cheese for topping
- 4- 8” homemade low-sodium corn tortillas or tostada bowls
- 4 tablespoons homemade or low-sodium salsa for topping
1. Cut turkey into thin slices and then into strips about 3/4 inch wide. In medium bowl, combine 1 tablespoon of the oil with the lemon juice, garlic, fresh Chile pepper and oregano. Add turkey and stir to coat. Let marinate for 1/2 hour.
2. Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add yellow and green peppers, stir fry 2 minutes. Add turkey strips and stir fry another 3 minutes. Stir in tomato and heat.
3. Warm tortillas in a skillet and use as a base. Fill the tortilla or tostada bowl and top with cheese and salsa.
Tips:
You’ll never miss the salt when there are other great spices to take its place! Herbs and spices are a great way to add flavor without overdoing it on the salt. Using cheese as a topping at the end creates both flavor and texture, but you don’t need a lot! Make sure to measure and divide ½ cup cheese among the 4 bowls.
