Instructions: The title of the salsa for these turkey fajitas is sort of playful, since most people dont consider tomatoes a fruit (although they qualify botanically) and avocados just barely make it as a fruit by culinary tradition. These two delicious ingredients make up two-thirds of the three-fruit salsa.

3/4 lb. thinly sliced turkey breast cutlets, cut into 1/2" strips 1 large red onion, halved lengthwise then sliced crosswise into thin half-rounds
2 T/ plus 2 tsp. fresh lime juice
3 1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
1 1/2 cups quartered red and yellow cherry tomatoes 1 mango, diced
1/4 cup diced green bell pepper
1/4 tsp crushed red pepper flakes
1 T Extra Virgin Olive Oil
Four 8" flour tortillas (98% fat free)

Half a medium avocado, diced

In 7" x 11" baking pan, combine turkey, onion, 1 Tbsp of lime juice, 2 tsp of cumin, black pepper, and 1/8 tsp of salt; toss to combine. Cover and let stand for 20 minutes.

Meanwhile, preheat oven to 375 F and start to prepare salsa.

In medium bowl, gently toss cherry tomatoes,(mix the cherry tomatoes for color), mango, bell pepper, red pepper flakes and remaining 1 Tbsp plus 2 tsp lime juice, 1 1/2 tsp cumin and 1/8 tsp salt. Cover and let stand at room temperature until serving time.

In small bowl, blend olive oil with 1 Tbsp water. Drizzle turkey with olive oil mixture, cover loosely with foil and bake 17 to 20 minutes, stirring several times, until turkey is cooked through and onion is crisp-tender. Halfway through turkey cooking time, wrap tortillas in foil and place in oven to warm up.

Gently fold avocado into salsa. Place tortillas on warmed plates and top each tortilla with 2 Tbsp of salsa. Top with turkey and onion mixture and roll up.

Top with remaining salsa. (Use salsa of your choice).

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