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1
Combine the paprika, cumin, oregano, salt, onion powder, garlic powder, cayenne and sugar in small bowl.
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2
Mix well.
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3
Remove 1 tablespoon of the spice mixture and set the rest of the mixture aside.
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4
Rub both sides of turkey cutlets with the 1 tablespoon of the spice mixture.
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5
Heat 1/2 tablespoon olive oil in large nonstick skillet over medium heat.
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6
Add the turkey cutlets to the skillet and cook over medium heat for 3 minutes on each side until turkey is cooked through.
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7
Remove the cutlets to a plate and cover lightly to keep warm.
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8
Wipe any excess spice residue out of the skillet.
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9
Heat the remaining 1/2 tablespoon olive oil in the skillet Add the onion, red pepper and jalapeno and cook, stirring frequently, over medium heat for 3-4 minutes or until the vegetables are crisp-tender.
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10
Stir in the garlic and cook for 30 seconds.
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11
Sprinkle the reserved spice mixture over the vegetables and cook, stirring constantly, for 1 minute to toast the spices.
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12
Stir in the corn, beans and lime juice.
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13
Reduce the heat to low, cover and cook for 2-3 minutes or until everything is heated through, stirring occasionally.
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14
Remove from the heat and sprinkle with chopped cilantro.
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15
Spread the salsa on a serving platter and top with the turkey cutlets.
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16
Serve.
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17
4 servings.
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18
Adapted from McCormick.
