Southwest Turkey Fajitas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Lime juice,
1 tsp: Crushed red pepper,
1 Clove: garlic, crushed
12 ounce: Cooked turkey, cut into
About 2 in. strips, 2 cups
8: Flour tortillas, (7 inches in
Diameter),
1 tbsp: Vegetable oil,
1: 6oz frozen guacamole, thawed
1 Jar: , (10 to 12 oz.) chunky
Red salsa,
Directions:
Heat oven to 325F degrees. Mix lime juice, red pepper and garlic in
glass or plastic bowl. Stir in turkey until well coated. Cover and
refrigerate. Wrap tortillas in aluminum foil; heat in oven about 15
minutes or until warm. Heat oil in wok or 1O-inch skillet over
medium-high heat. Saute turkey in oil about 2 minutes, stirring
frequently, until turkey is hot.
Divide the turkey and guacamole among the tortillas. Top each with 2
Tbsp. salsa. Fold one end of tortillas up about 1 inch over turkey
mixture; fold right and left sides over folded ends, overlapping.
Fold down remeaining ends. Serve with remaining salsa.
Recipe ideas compliments of Kraft, Betty Crocker, Nabisco, and the
National Beef & Livestock Board, also Albertsons Typos by Bobbie Beers
Source from luhu.jp
glass or plastic bowl. Stir in turkey until well coated. Cover and
refrigerate. Wrap tortillas in aluminum foil; heat in oven about 15
minutes or until warm. Heat oil in wok or 1O-inch skillet over
medium-high heat. Saute turkey in oil about 2 minutes, stirring
frequently, until turkey is hot.
Divide the turkey and guacamole among the tortillas. Top each with 2
Tbsp. salsa. Fold one end of tortillas up about 1 inch over turkey
mixture; fold right and left sides over folded ends, overlapping.
Fold down remeaining ends. Serve with remaining salsa.
Recipe ideas compliments of Kraft, Betty Crocker, Nabisco, and the
National Beef & Livestock Board, also Albertsons Typos by Bobbie Beers
Source from luhu.jp
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