ingredients
- 1/4 cup prepared salsa
- 1/2 medium bell pepper (any color), cut into thin strips (about 1/2 cup)
- 4 (8-inch) Atkins Bakery Tortillas
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup chopped red onion (1/2 small onion)
- 1 tablespoon taco seasoning
- 1/3 cup sour cream
- 1 pound turkey cutlets (about 3, 1/2 inch thick cutlets)
- 2 tablespoons plus 1 teaspoon olive oil, divided
prepration
Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle turkey cutlets with taco seasoning and saut until just cooked through, about 2 minutes per side. Transfer turkey to a cutting board and cut into strips.
Add sour cream, onion and cilantro to skillet. Cook until onions are slightly softened and mixture is heated through, about 3 minutes. Return turkey strips and any accumulated juices to skillet, toss to coat and remove from heat.
To make each taco, heat 1 teaspoon oil in a medium skillet on high heat until very hot. Add tortilla and fry 1 minute per side until light golden brown. Remove and drain excess oil on paper towels. Place 1/4 of the filling on half of the tortilla, fold and top with 1/4 of the pepper strips and 1 tablespoon salsa. Repeat entire process with remaining tortillas.
