Fajitas were all the rage a few decades back when Tex-Mex cooking burst on the culinary scene. The word itself is a diminutive of the Spanish for "belt," possibly a reference to the string-like texture of skirt steak, the classic meat ingredient.
The term has come to mean grilled meat on a tortilla. Usually you will find a mixed grill of meat, onions and peppers served on a platter with tortillas served alongside. It's not uncommon to find versions made with chicken, pork or shrimp; this recipe uses tender turkey strips for a low-fat and plenty tasty variation.
Look for turkey cutlets that are easy to cut into strips. Stir-frying strips of turkey breast along with colorful vegetables and Mexican spices is a quick technique that produces a pretty, fajita-like filling for warm corn or flour tortillas.
This is a very flexible dish as you can serve it rolled in flour tortillas for a quick family dinner or open-face on corn tortillas for a fun Southwestern-style party. You can easily multiply this recipe for a large party and add a pot of black beans and some spicy cooked rice. Alongside the fajitas, I like to serve a bowl of the colorful salsa described below.
To drink⢠Don't forget some ice-cold Mexican beer.
For the salsa:
• 2 large tomatoes, peeled, seeded and finely diced
• 1/2 cup corn kernels (fresh or frozen and defrosted)
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped parsley
• 1 jalapeno chili, seeded and minced
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• 1 medium ripe avocado, peeled and cut into 1/2-inch chunks
For the fajitas:
• 2 tablespoons vegetable or olive oil, divided
• 1 pound turkey breast cutlets, cut into 2-inch by 1/2-inch strips
• 1 medium red onion, thinly sliced
• 1 medium red bell pepper, seeded and cut into thin slices
• 1 jalapeno chile, seeded and minced
• 2 garlic cloves, minced
• 1 medium tomato, peeled and diced
• 3 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped cilantro
• Salt and freshly ground black pepper
For the garnish:
• Warm corn or flour tortillas
• 1 cup sour cream
• Cilantro leaves
To prepare the salsa: Combine the tomatoes, corn, cilantro, parsley, jalapeno, lemon juice, salt and pepper in a medium mixing bowl. Cover and refrigerate for 1 hour. After 1 hour, drain the salsa and spoon it into a serving bowl. Right before serving, add the avocado and taste for seasoning.
To prepare the fajitas: In a large skillet with high sides, or a wok, over medium-high heat add 1 tablespoon of oil, swirling to coat the sides. When the oil is hot, add the turkey strips and toss every 15-20 seconds for 3-4 minutes or until the turkey is lightly brown and just cooked through. Spread the turkey evenly around and up the sides of the wok so that the turkey comes into maximum contact with the heat. Remove to a side dish.
Add the remaining oil and then add the onion, and toss for a minute. Add the red bell pepper and jalapeno chile and toss every 15-20 seconds for about 4-6 minutes or until the onion is nicely softened. Add the garlic and tomatoes and cook for another minute. Add the lime juice, cumin, cilantro and reserved turkey strips and brings to a boil for a minute. Add salt and pepper to taste and then transfer to a serving bowl.
Serve immediately with a basket of warm corn or flour tortillas and small bowls of the sour cream and salsa on the side.
Advance Preparation: The salsa can be made up to 4 hours ahead, covered and refrigerated.
Makes 4 to 6 servings.
