Turkey Fajitas with Guacamole
4 servings
45 minutes
Fajitas with turkey and guacamole is a vibrant, aromatic dish from Mexican cuisine that combines spicy spices, tender meat, and fresh vegetables. The history of fajitas traces back to Texas-Mexican culture where cowboys used thin strips of meat for quick cooking. In this version, the turkey is marinated in a mixture of cumin, coriander, fennel, and lime juice which gives it a rich flavor. Guacamole adds a creamy texture and refreshing note thanks to avocado, tomatoes, and herbs. Served on warm tortillas with sautéed peppers and onions creates a harmonious blend of flavors. Fajitas are perfect for friendly gatherings – they not only satisfy but also turn the meal into a true gastronomic adventure.
1
Cut the turkey fillet into thin strips and marinate.
- Turkey fillet: 500 g
2
For the marinade, roast cumin, coriander seeds, and fennel in a dry pan.
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Fennel seeds: 0.5 tablespoon
3
Grind them in a mortar with a pinch of coarse salt.
- Coarse sea salt: pinch
4
Squeeze juice from 2 limes.
- Lime: 3 pieces
5
For the marinade, mix the spices, lime juice, and 2 tablespoons of olive oil.
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Fennel seeds: 0.5 tablespoon
- Lime: 3 pieces
- Extra virgin olive oil: 4 tablespoons
6
Place the turkey in a plastic container and cover it with marinade. Seal with an airtight lid and shake well. Refrigerate for a few hours, ideally overnight.
- Turkey fillet: 500 g
- Lime: 3 pieces
- Extra virgin olive oil: 4 tablespoons
7
Clean the red and yellow peppers, remove the white veins, and cut them into strips. Slice the onion into half rings.
- Red chili pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Onion: 2 heads
8
Sauté in 2 tablespoons of olive oil until soft.
- Extra virgin olive oil: 4 tablespoons
9
Prepare guacamole.
10
Juice 1 lime. Peel the avocado and immediately drizzle it with lime juice to prevent browning.
- Lime: 3 pieces
- Avocado: 1 piece
11
Blend the avocado in a blender or food processor, adding chopped tomatoes, basil, cilantro, and mint. Blend again. The consistency of guacamole can vary, either chunky or completely smooth. Decide what tastes better to you.
- Tomatoes: 2 pieces
- Basil: 2 stems
- Cilantro: 0.5 bunch
- Mint: 2 stems
12
Preheat the oven to 100 degrees.
13
Layer the tortillas with foil sheets and place them in the oven for 10-15 minutes. Remove from the oven and keep warm.
- Tortillas: 8 pieces
14
Take the meat out of the fridge and place it on a strainer to drain excess liquid.
- Turkey fillet: 500 g
15
Heat the pan (you can use a wok) and fry the meat over high heat, stirring constantly, for about 5 minutes.
- Turkey fillet: 500 g
16
Remove from heat and let it cool slightly.
17
Serve with canned jalapeños.
- Canned (pickled) jalapenos: 10 g
