Archive for November 1st, 2011

Turkey Fajitas With Guacamole Vinaigrette - BBQ And Grilling Recipes

Fajitas are meant to be quickly cooked and wrapped finger foods. Beef and chicken are popular, but turkey works equally well. We marinate turkey tenderloins in a spicy lime marinade and then slice the grilled meat into strips. A simple vinaigrette of mashed avocado, lime juice, and olive oil adds moisture, richness, and flavor to the wraps.

Prep: 20 minutes
Marinate: 2 to 8 hours
Grill: 8 to 12 minutes.

– Long-handled tongs
– Long-handled basting brush.

Gas: Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

3 limes
1 cup olive oil
2 tablespoons chili powder
2 large cloves garlic, minced
1¾ teaspoons kosher salt
¾ 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 jalapeño or 2 serrano chiles, seeded and chopped
2 bell peppers, 1 red and 1 yellow
Oil for coating grill grate
8 large flour tortillas (8 to 10 inches in diameter)
½ cup sour cream.


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 ¼ cup of the olive oil, 1 tablespoon of the chili powder, 1 minced garlic clove, ½ teaspoon of the salt, ¼ 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 ½ cup of the remaining olive oil, ¾ teaspoon of the remaining salt, ¼ 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 the vinaigrette along with the tomato and chile. Cover and set aside.
4. Mix the ¼ cup olive oil, 1 tablespoon chili powder, ½ teaspoon salt, and ¼ 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.

– To peel and pit an avocado, cut it in half from top to bottom, through the peel and around the pit. Twist the halves apart and put the pitted half in your hand. Gently whack the knife blade into the pit and twist to remove the pit from the avocado (protect your hand with a kitchen towel if you’re nervous). Knock the pit off the blade with a wooden spoon. Scoop the avocado from its peel with a spoon and mash as directed.

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