If you’ve been reading my posts, you saw my bounty of tomatoes from the farmer’s market. I made a salad with fish, gazpacho soup, a pasta dish (cheat day) and this is leftover drained gazpacho over Cajun seasoned turkey tenderloin with avocado chips.
I had turkey tenderloins, but chicken would work just as well.
1-2 turkey tenderloins, cut into strips about ¼” thick and 2” long
Cajun or taco spice mix
Avocado or extra virgin olive oil
Heat a cast iron pan on medium high. Heat oil to cover bottom of pan. Shake mix onto turkey and mix it with your hands. Put turkey into pan and cook until done, about 5 minutes.
See my posts on how to make gazpatcho and avocado chips.