Turkey Fajitas

1  tablespoon		Lime Juice
3  tablespoons		Garlic, minced
1/8  ounce		shakes Hot Sauce
1-1/2  tablespoons		Cilantro
1/2  teaspoon		Cumin
2  teaspoons		Chili Powder
1  lb.		Turkey White Breast Meat
24  ounces		Green Bell Peppers, sliced
24  ounces		Yellow Onions, sliced
24  ounces		Tomatoes, sliced
1  cup		Whole Wheat Flour
1/2  cup		Brown Lintels, cooked
1/2  cup		Oat Bran
3/4  teaspoon		Sea Salt
3-1/2  tablespoons		Extra Virgin Olive Oil
2/3  cup		Water, Hot
6  tablespoons		Light Sour Cream
10  ounces		White Mushrooms - Fresh
2-1/4  ounces		texured vegetable protein (tvp)
3  cups		Romaine Lettuce (shredded)
3  ounces		Fresh Salsa [recipe]

Tip: Click on the ingredient links to learn the nutritional information for all the Turkey Fajitas ingredients. The serving size for any ingredient in Turkey Fajitas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For Marinade, combine all ingredients up to the Turkey. Place sliced pieces of turkey and marinade in resealable plastic food storage bag in refrigerator 6-8 hours turning occasionally.
Before cooking make sure the Tortillas, salsa and cheese are made.
To make the tortillas Mix the flour, salt, 3 tbsp. olive oil and hot water to make a dough. Make into 12 balls and roll out into circles.
Cook the tortillas in a med hot dry skillet till slightly starting to brown on each side.
To make the salsa 2 large tomatoes-seeded peeled diced,
1/4 cup green onions-chopped, 1/2 tsp.minced garlic, 1/2 Tbsp. basil-chopped, 1/2 Tbsp. cilantro-chopped, 1/2 tsp. black pepper, 1 dash Sea Salt, 1/2 Tbsp. Extra Virgin Olive Oil, 1 tsp. red wine vinegar
Chop tomatoes and herbs. Combine everything in a bowl. Mix well. Cover and chill until ready to serve.
To make the cheese blend 2 cups water in the blender with 1 cup cashews
Slice Bell Peppers, Onions, mushrooms and Tomatoes, set tomatoes aside.
Stir fry meat, peppers, mushrooms and onions till meat is cooks and vegetables are starting to get soft.
Remove from heat and mix in the tomatoes cover to keep warm.
Serve the warmed tortillas with a portion of the meat and veggie mix, and 1 tbsp. sour cream and fresh made salsa