Turkey (Chicken) Veggie Fajitas

By Reneeb

Ingredients

• 1/4 cup lime juice
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 1 pound turkey cutlets, cut into long, thin strips
• 2 tablespoons canola oil
• 1 large sweet onion, peeled and sliced
• 2 green bell peppers, cored, seeded and sliced
• 1 cup shredded carrots
• 4 cloves garlic, coarsely chopped
• 1 pound zucchini, cut into 1/4-inch-thick matchsticks
• 1/2 pound sliced mushrooms
• 1/2 teaspoon salt
• 1/2 cup cilantro leaves
• 1/4 cup shredded reduced-fat Mexican cheese blend
• 4 scallions, sliced
• 8 corn tortillas, gently warmed

Preparation

Step 1

Marinade. Mix together lime juice, chile powder, cumin and salt. Set aside 2 tablespoons of the mixture; place remainder in a resealable plastic bag and add the orange juice.

2. Turkey and Vegetables. Add turkey to marinade in bag. Marinate in refrigerator for 2 hours.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove turkey from marinade and add to skillet. Discard marinade. Cook 4 minutes, turning halfway through cooking time. Remove to a plate and keep warm.

4. Add remaining tablespoon oil to skillet. Stir in onion, green peppers, carrots and garlic. Cook, uncovered, 5 minutes, stirring occasionally. Add zucchini and mushrooms and cook an additional 5 minutes, stirring. Stir in turkey, reserved 2 tablespoons marinade and the salt; cook 1 minute.

5. Serve turkey and vegetables with cilantro, cheese, scallions and tortillas. If desired, accompany with Easy Avocado&Tomato Salsa (recipe, below).

6. Easy Avocado&Tomato Salsa: Mix together 4 chopped plum tomatoes, 1/4 cup chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon salt. Dice the flesh of one ripe avocado and gently fold in. For a zestier salsa, add a finely chopped jalapeño