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Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Scott Phillips

Servings: 4

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.


  • 5 to 6 Tbs. olive oil
  • 3 medium cloves garlic, thinly sliced
  • 1/2 plus 1/8 tsp. ground cumin
  • 1/2 cup fresh tangerine juice (from 2 tangerines)
  • 2 Tbs. fresh lime juice (from 1 lime)
  • 1/2 tsp. seeded and minced habanero chile
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, chopped
  • One 15-1/2-oz. can black beans, rinsed and drained
  • 2 Tbs. chopped fresh cilantro
  • 4 turkey breast cutlets (about 1-1/4 lb.)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 95
  • Sodium (mg): 210
  • Carbohydrates (g): 22
  • Fiber (g): 5
  • Protein (g): 39


  • In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

    Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

    Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

    Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Serve with a Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots


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Reviews (9 reviews)

  • smiths37 | 04/08/2014

    I used orange juice instead of tangerine, a fresno chile instead of a habanero, and turkey tenderloins instead of cutlets. The tenderloins took longer to cook obviously and the sauce wasn't very spicy (we ended up putting habanero hot sauce on). But it was still really delicious. I would recommend serving this with rice (we didn't and I felt like I needed something else.)

  • FreddieFlea | 01/10/2013

    Made this last night. Used my new carbon steel skillet which worked fine. Next time, I will deglaze pan with mojo as fond. Will add flavor. Good and really quick. I used jalapeo instead of habanero because I had them.

  • Puce | 02/26/2012

    This is definitely a family favorite. I've made this recipe several times without any modification and it is perfect the way it is. We really enjoyed the sweetness of the garlic as well as the habanero flavor in the mojo sauce.

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