(Mix ¼ cup lime juice, 1 tablespoon balsamic or red wine vinegar, 1 clove garlic minced or pressed, ½ teaspoon honey, and ¼ tsp. ground coriander, ¼ tsp. ground cumin)
1 pound turkey breast tenderloins, rinsed
1 large (about 8 oz.) green bell pepper
1 large red onion
1 tablespoon salad oil
4 warm flour tortillas
Pour marinade into a 1 gallon zip-lock bag or large bowl. Add turkey, mix well, and seal bag or cover bowl. Chill at least 20 minutes or up to 1 day, mix often.
Stem, seed, and thinly slice bell pepper and onion. Combine vegetables in a lightly oiled 10 by 15 inch rimmed pan. Bake in a 400 degree oven for 10 minutes. Push vegetables to side of pan, lift turkey from marinade and lay in pan, save marinade. Spread vegetables around meat.
Frequently baste meat and vegetables with marinade, bake until turkey is no longer pink in the thickest part, about 20 minutes. Turn vegetables often.
Thinly slice turkey and divide equally with vegetables among tortillas.