Sprinkle the cutlets with adobo in a shallow baking dish. Add the lime juice, cover lightly, and let marinate for about 30 minutes.
Pat the cutlets dry with clean towels, and heat a griddle pan with the spray oil, on high heat. Place the cutlets in the hot pan, cooking 3 minutes on one side, flip and cook 2 minutes on other side.
Set the turkey cutlets aside, and place the tortillas, wrapped in aluminum foil, in the oven to warm through. Slice the cutlets into 1-inch slices, lengthwise.
Place the warmed tortillas on a flat plate, or a cutting board, divide the turkey among the tortillas. Spoon 1 tbsp of the manchamanteles onto each tortilla, and sprinkle with the toasted pepitas, and cilantro.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.