1 medium tomato, seeded, chopped (1 med = about 1 cup)
1/2 cup chopped yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1 jalapeno pepper, seeded, finely chopped
1 pkg (20 oz each) boneless turkey breast tenderloins
1/3 cup fresh lime juice
1/4 cup tequila
2 teaspoons olive oil
1/4 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
|% Daily Value|
|Total Fat||2 g||3%|
|Dietary Fiber||1 g||2%|
|Vitamin C||36 mg||60%|
|Vitamin A||333 iu||7%|
Combine tomatoes, bell peppers, cilantro, vinegar and jalapeno peppers in small bowl; cover. Refrigerate at least 2 hours to allow flavors to blend.
Place turkey in shallow dish while marinating vegetables. Mix lime juice, tequila, oil and black pepper until well blended; pour over turkey. Turn turkey to evenly coat both sides; cover. Refrigerate 15 minutes or for no more than 2 hours to marinate, turning turkey occasionally. Drain turkey; discard marinade.
Spray grate of outdoor grill with cooking spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Grill turkey 25 minutes, or until tenderloins are no longer pink in centers and juices run clear (165°F). Cut turkey, across the grain, into thin slices; top with the tomato relish.
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