March 30, 2015

Turkey Fajitas Fresh off the Grill

One of the best things about grilling is the endless opportunities to try new things. When it comes to barbecues, anything goes, be it experimenting with the food itself or the marinades used to add spice and flavor to favorite dishes. Those looking to throw guests a curveball at their next backyard barbecue can offer more than just hot dogs and hamburgers. For example, the following recipe for “Turkey Fajitas With Guacamole Vinaigrette” from Andrew Shloss and David Joachim’s “Mastering the Grill” (Chronicle Books) makes an ideal and extraordinary addition to any backyard barbecue.

Turkey Fajitas With Guacamole Vinaigrette
Makes 4 servings (8 fajitas)
3 limes
1 cup olive oil
2 tablespoons chili powder
2 large cloves garlic, minced
1-3/4 teaspoons kosher salt
3/4 teaspoon black pepper
4 tablespoons chopped fresh cilantro
2 pounds turkey tenderloins
2 avocados, peeled and pitted
2 onions, peeled
1 small tomato, seeded and finely chopped
1 jalapeno or serrano chiles, seeded and chopped
2 bell peppers, 1 red and 1 yellow
8 large flour tortillas (8 to 10 inches in diameter) 1/2 cup sour cream
Oil for coating grate

1. Grate the zest from 2 of the limes into a large zipper-lock bag. Cut these limes in half and squeeze the juice into the bag. Reserve the remaining lime. Stir into the bag 1/4 cup of the olive oil, 1 tablespoon of the chili powder, 1 minced garlic clove, 1/2 teaspoon of the sea salt, 1/4 teaspoon of the pepper, and 2 tablespoons of the cilantro. Pour a few tablespoons of this marinade into a small zipper-lock bag or bowl, seal, and refrigerate. Add the turkey to the large bag, seal, and turn to coat completely. Refrigerate for at least 2 hours or up to 8 hours.

2. Heat the grill as directed.

3. For the vinaigrette, mash the avocadoes in a medium bowl with a whisk. Squeeze the juice from the reserved lime into the bowl. Whisk in 1/2 cup of the remaining olive oil, 3/4 teaspoon of the remaining salt, 1/4 teaspoon of the remaining black pepper, the remaining minced garlic clove, and the remaining 2 tablespoons cilantro. Cut the onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Finely chop 3 tablespoons of onion and stir into vinaigrette along with the tomato and chile. Cover and set aside.

4. Mix the 1/4 cup olive oil, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a cup. Core, seed and quarter the bell peppers. Brush the pepper slices and onion wedges with the seasoned oil and set aside.

5. Brush the grill grate and coat it with oil. Put the turkey on the grill and cover. Cook, turning and basting with the reserved marinade a few times, until nicely grill-marked and just slightly pink in the center, 4 to 6 minutes per side. Let rest for a few minutes, then slice the meat into thin strips and arrange on a platter.

6. While the turkey grills, grill the vegetables until almost tender and nicely grill-marked, 3 to 5 minutes per side. Remove from the grill, cut into thin strips, and arrange on the platter with the turkey.

7. Wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.

8. Allow guests to build their own fajitas by filling each tortilla with the turkey, vegetables, guacamole vinaigrette, and sour cream.

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