Ingredients
1 lb turkey breast tenderloins
1/4 cup Mexican lime juice
1 tablespoon red wine vinegar or fruit vinegar
1 clove garlic, minced
1/2 teaspoon honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 large bell pepper
1 large red onion
1 tbsp salad oil
4 warm tortillas
Directions
Rinse turkey and pat dry.
Stir together lime juice, vinegar, garlic, honey, coriander, and cumin to make the marinade.
Pour marinade into heavy-duty plastic zip-bag.
Add turkey.
Seal bag and turn to coat turkey.
Refrigerate for 20 min - 1 day, turning occasionally.
Place bell pepper and onion in a 10x15 nonstick baking pan.
Brush lightly with oil.
Bake in 400 degree oven for 10 minutes.
Remove from oven.
Remove turkey from bag and drain, reserving marinade.
Arrange turkey alongside pepper and onion, overlapping as little as possible.
Return pan to oven.
Bake until meat cooked, turning and basting with reserved marinade often.
Slice turkey and divide with pepper and onion among tortillas.
