This Tex-Mex turkey dish is a perfect weeknight dinner that balances lean protein with vibrant vegetable flavors. The turkey tenderloins are simply seasoned with cumin, salt, and pepper, then pan-seared until golden and tender. While the turkey rests, a quick medley of chopped tomatoes, zucchini, and green chilies is sautéed in the same skillet, picking up delicious browned bits. The result is a moist, flavorful main that feels hearty yet light. It pairs wonderfully with rice, beans, or a simple green salad. This recipe is diabetic-friendly, low in carbs, and ready in under 30 minutes, making it an easy choice for busy families or anyone looking for a satisfying, home-style meal without the fuss.
Tex-Mex Turkey Tenderloins
Description
This Tex-Mex turkey dish is a perfect weeknight dinner that balances lean protein with vibrant vegetable flavors. The turkey tenderloins are simply seasoned with cumin, salt, and pepper, then pan-seared until golden and tender. While the turkey rests, a quick medley of chopped tomatoes, zucchini, and green chilies is sautéed in the same skillet, picking up delicious browned bits. The result is a moist, flavorful main that feels hearty yet light. It pairs wonderfully with rice, beans, or a simple green salad. This recipe is diabetic-friendly, low in carbs, and ready in under 30 minutes, making it an easy choice for busy families or anyone looking for a satisfying, home-style meal without the fuss.Ingredients
Directions
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Rinse the turkey tenderloin steaks and pat them completely dry with paper towels.
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In a small bowl, combine the ground cumin, salt, and pepper. Sprinkle this mixture evenly over both sides of the turkey steaks.
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Spray a large skillet with nonstick cooking spray and place it over medium heat to preheat.
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Add the turkey steaks to the skillet and cook for 10 to 12 minutes, turning once halfway through, until the turkey is tender, no longer pink in the center, and reaches an internal temperature of 165ðF.
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Transfer the cooked turkey to a serving platter and loosely cover with foil to keep warm.
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To the same skillet (do not wipe it out), add the chopped tomatoes, zucchini, green onions, and canned diced green chilies.
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Cook the vegetables over high heat, stirring frequently, for 1 to 2 minutes until they are crisp-tender and heated through.
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Spoon the warm vegetable mixture directly over the turkey steaks on the platter.
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Garnish with fresh chili peppers if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 214.5kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.6g3%
- Cholesterol 78.3mg27%
- Sodium 65.8mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
