Tex-Mex turkey scallopini with mango salsa

This article has not been rated yet.


10 min


4 servings

* PLUS Cooking time: 17 minutes


  • 2 tbsp all-purpose flour
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 500 g turkey scallopini
  • 3 tsp vegetable oil
  • 1/2 ripe mango
  • 1/2 red onion
  • 1/2 red bell pepper
  • 1 tbsp fresh lime juice
  • 2 tsp granulated sugar


  • In a pie plate or large plate, stir flour with chili powder, cumin, garlic powder, salt and cayenne until evenly mixed. Lightly coat each piece of turkey, then shake off excess. Heat 1 tsp (5 mL) oil in a large, non-stick frying pan over medium heat. Add half of turkey. Cook until light golden, 3 to 4 minutes per side. If pieces are becoming too brown, reduce heat. Remove each to a plate when done. Cover loosely with foil to keep warm. Repeat with another tsp (5 mL) oil and turkey.
  • Meanwhile, peel mango. Slice fruit from stone, then chop into 1-inch (2.5-cm) pieces. Chop onion and red pepper into similar-size pieces as mango. When turkey is removed from pan, add onion and remaining 1 tsp (5 mL) oil. Stir often until onion starts to soften, 3 minutes. Add mango, red pepper, lime juice and sugar. Stir often until pepper starts to soften, 2 minutes. Spoon over turkey. Great with Mexican Rice (recipe, below).

Nutrition (per serving)

  • Calories
  • 213,
  • Protein
  • 26.4 g,
  • Carbohydrates
  • 13.6 g,
  • Fat
  • 5.8 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 428 mg.

Lean turkey scallopini goes south of the border with chili powder and cumin. Add a dollop of our homemade fruit salsa to mellow out the heat.

Mexican Rice

Cook 1 cup (250 mL) instant or long-grain rice in water following package directions. As soon as rice is cooked, stir in a chopped 1/2 red pepper (use remainder for salsa) along with 1 cup (250 mL) each chopped celery and coriander and 1/2 cup (125 mL) frozen peas. Serves 4