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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine jerk seasoning, cumin, salt, ginger and ground red pepper; reserve 1/2 teaspoon of the mixture for the salsa. Add 1 1/2 teaspoons oil and the garlic to the remaining mixture. Use your fingers to rub the mixture evenly onto both sides of turkey. Set aside.
Stir together mango (or nectarine or peach), bell pepper, onion, cilantro, lime juice, serrano and the reserved cumin mixture in a small bowl. Set aside.
Heat the remaining 1 1/2 teaspoons oil in a large skillet over medium heat. Cook half of the turkey at a time for 4 to 6 minutes or until no longer pink, turning once. (Add more oil if necessary during cooking.) Serve the turkey with the salsa.