The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak. When I interviewed Bobby Flay in November 2009 about his Thanksgiving plans, the restaurateur, author, and celebrity chef, demonstrated how he makes fajitas with leftover turkey.
- 1 ripe Hass avocado
- ¼ cup Hellmann's Real Mayonnaise
- 1 teaspoon diced fresh jalapeño pepper (optional)
- 1 fresh lime
- ½ teaspoon Morton coarse kosher salt and pepper
- 1 large red onion
- 1 large red bell pepper
- 2 tablespoons canola oil
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 2 cups leftover shredded turkey
- 4 large flour tortillas
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Peel, pit, and chop the avocado, and juice the lime. Combine the avocado and lime juice with the mayonnaise and jalapeno pepper in a blender or food processor add a splash of water and puree until smooth. Season with salt and pepper. Scrape into a bowl.
- Cut the onion in half and slice it and the pepper thinly. Heat the oil in a large sauté pan over high heat. Add the onion and pepper and cook until soft, about 5 minutes. Add the cumin and cook for 1 minute. Add the turkey and cook until just heated through and stir in the chopped cilantro.
- Place the tortillas on a plate, cover with a damp paper towel, and microwave on high heat for 40 seconds to warm through. Put some of the turkey mixture in the center of each tortilla, drizzle with some of the Creamy Avocado Sauce, roll and eat.