Recipes from Mexico :: Mexican Salsas and Condiments
This is a very good marinade for turkey or chicken fajitas.
1/4 c. Mexican lime juice
1 Tbsp. red wine vinegar or fruit vinegar
1 clove garlic, minced
1/2 tsp. honey
1/4 tsp. ground coriander
1/4 tsp. ground cumin
Stir all ingredients together in a non-reactive bowl.
Rinse 1 lb. boneless turkey or chicken pieces, then pat dry. Pour marinade over, then cover and refrigerate for 20 mins. or until the next day, turning occasionally.
Turkey Fajitas
Cut 1 large bell pepper into eighths. Thinly slice 1 large red or white onion. Place onto a lightly oiled 15 x 10-in. rimmed baking dish. Brush lightly with oil. Bake at 400 degrees fahrenheit for 10 mins.
Remove from oven. Lift turkey from marinade and arrange alongside pepper and onion, overlapping as little as possible. Return pan to the oven and bake, basting with marinade and turning often, until onion and pepper are tinged with brown and turkey is no longer pink in thickest part.
Thinly slice turkey, then divide turkey, pepper and onion among 4 warm flour tortillas. Roll up tortillas to enclose filling.
Serve with Mexican lime wedges.
