Turkey or Chicken Fajitas

Yield: 1 serving ( Serving Size: servings )
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  • Fajita Marinade
  • 1/4 cup beer (not lite beer)
  • 1/3 cup fresh lime juice
  • 1 tbsp. olive or canola oil
  • 2 large garlic cloves, crushed
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. minced fresh cilantro
  • 1/2 tsp. ground cumin
  • salt to taste
  • Makes enough for 1 to 1-1/2 pounds of chicken (4 servings)


  1. Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours

  2. The following is for the vegetables only:
  3. *2 tbsp. vegetable oil
  4. *2 medium red bell peppers, stemmed, seeded, and sliced thin
  5. *1 large red onion, halved and sliced thin
  6. *1/2 tsp. cumin seeds

  7. Heat the skillet to medium-high heat and add the bell peppers, onion, cumin seeds, 1/2 teaspoon salt, and 2 tablespoons water. Cook, stirring occasionally and scraping the bottom of the skillet to release any browned bits, until the onion is very soft and browned, 5 to 6 minutes. Transfer the vegetables to a serving bowl and adjust the seasonings with salt and pepper to taste.

  8. Heat a large nonstick skillet over medium heat for 2 minutes and lightly toast each tortilla in the pan for 10 to 15 seconds per side. Stack the toasted tortillas in a clean towel and wrap to keep warm.
October 2011

This recipe is a personal recipe added by lfarah and has not been tested or endorsed by MyRecipes.

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