Ingredients with Measurements:
- 1 pound turkey breast, sliced into thin pieces
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno pepper, seeded and sliced
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. In a small bowl, whisk together orange juice, lime juice, garlic, oregano, cumin, salt, pepper, and olive oil.
2. Place turkey slices in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Remove turkey from marinade and discard remaining marinade.
5. Grill turkey for 3-4 minutes per side or until cooked through.
6. While the turkey is cooking, heat a large skillet over medium-high heat. Add red onion, red bell pepper, green bell pepper, and jalapeno pepper. Cook for 5-7 minutes or until vegetables are tender.
7. Serve turkey with sautéed vegetables and chopped cilantro.
- Time:
Preparation time: 40 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 10g
- Protein: 26g
Substitutions for ingredients:
- Chicken breast can be substituted for turkey breast.
- Lemon juice can be substituted for lime juice.
- Red onion can be substituted for white onion.
- Serrano pepper can be substituted for jalapeno pepper.
Variations:
- Add sliced avocado on top of the turkey for a creamy texture.
- Serve with warm tortillas for a taco-style meal.
Tips and Tricks:
- Make sure to slice the turkey thinly for even cooking.
- Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F.
- Double the marinade recipe and reserve half for a salad dressing.
Storage Instructions:
- Store leftover turkey and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat turkey and vegetables in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
- Lime wedges
- Sliced avocado
Pairings:
- Mexican rice
- Black beans
Suggested Side Dishes:
- Grilled corn on the cob
- Cucumber salad
Troubleshooting Advice:
- If the turkey is sticking to the grill or grill pan, brush with a little bit of oil before cooking.
Food Safety Advice:
- Make sure to cook the turkey to an internal temperature of 165°F to avoid foodborne illness.
Food History:
- Poc Chuc is a traditional Mayan dish from the Yucatan Peninsula in Mexico. It is typically made with pork, but this recipe uses turkey for a healthier twist.
Flavor Profiles:
- Tangy, citrusy, and slightly spicy.
Serving Suggestions:
- Serve with a cold beer or a margarita for a refreshing drink.
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Region: Mexican