Ingredients
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1 (1 lb) pkg turkey breast cutlets
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3 tbsp olive oil
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1/2 (1 oz) pkg low-sodium taco seasoning mix
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1/2 (15.5 oz) can pinto beans
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1/2 (15.2 oz) can corn
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1/2 (7 oz) pkg diced bell pepper
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1 lime
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8 gluten-free taco shells
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1/2 cup chopped cilantro
Steps
1
Preheat oven to 350°F. Cut turkey into 8 equal pieces. Set turkey in a bowl with the olive oil and seasoning mix. Drain and rinse the beans and the corn. In a separate bowl mix together beans, corn, and bell pepper with juice from the lime. Season with salt (in moderation) and pepper to taste.
2
Heat the taco shells in the oven according to package directions, about 5 min. Meanwhile, heat a dry, nonstick skillet over medium heat. Sear the marinated turkey breast until golden brown and cooked through, flipping halfway, about 5 min.
3
Use tongs to set the turkey cutlets in the taco shells and top with the corn and bean mixture. Finish with cilantro.
