So Saturday my sister Jackie and I drove on down to San Antonio to see my Grandmother (who will hate me when she sees that I called her that) and her sister, our Aunt Carol. The four of us wandered around some thrift shops (a favorite hobby) and ate some massive and tasty burgers at Chris Madrids. Jackie and I got home around 8PM and needed a relatively easy, quick and mucho healthy dinner (when compared to lunch) so I pulled out a pound of turkey breast I had in the freezer, thawed it out and made us some tasty turkey tacos. Yup, I'm loving the alliteration there!
Turkey & Bell Pepper Fajita Tacos
1/2 Medium Red Onion, Thinly Sliced
1 Each Red, Green and Yellow Bell Pepper, Sliced
1 Jalapeno, Sliced in Rounds
1 LB Turkey Breast, Sliced into Fajita-style Strips
1 Cup Mild Salsa
1 Tbsp Worcester Sauce
1 Tbsp Olive Oil
Salsa (for garnish)
Sour Cream (for garnish)
Cheddar/Jack Blend Shredded Cheese (for garnish)
Corn Tortillas, Warmed
1. Place jalapeno, turkey, cup of salsa, worcester sauce, olive oil, 1 tsp salt, 1 tsp cayenne pepper, 1 tsp lemon pepper, 1 tsp garlic powder into a bowl to marinade. Let sit at least 15 minutes.
2. Heat an additional 2 tsp olive oil in a skillet, saute onion until it begins to caramelize (appx. 5 minutes). Add bell peppers and allow them to soften as well.
3. At the same time, cook the marinated turkey in a separate skillet, you can leave the jalapenos out depending on your preference for spicy foods.
4. After turkey has cooked almost all the way through, mix it into the veggie skillet. Allow them to cook together 2-3 minutes. Serve in warmed corn tortillas.
I served this with a bowl of black beans. Side note, because the mixture has some juice to it and because corn tortillas break apart, you'll probably want to double up your tortillas or make your tacos just one at a time so that you have time to eat them before they break. Enjoy!
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