What I love most about Austin is the amazing weather we have this time of year. There is nothing better than sitting outside under the big blue skies, sipping a cold drink, a fresh breeze flowing with the smell of the grill the air.
Grilling is so simple, requires almost no recipe, yet the flavors and smells are enough to send you down memory lane all the way back to your childhood playing in the sprinkler for hours on end until you were starving. Mom handed you a freshly seared unbelievably fantastic burger and you just collapsed in the wet grass with happiness. Every time I smell a grill, be it my own or a neighbor’s, I daydream a little. Also, cooking outside is so freeing! No messy pots and pans to clean! Just brush off the grill to prepare it for next time. Easy!
I am a big fan of using turkey instead of beef as a great source of protein and recently we decided to grill fajitas. We used Honeysuckle White‘s new Summertime Citrus marinated turkey cutlets. You can find these pre-marinaded, perfect-for-the-grill cutlets at your local HEB stores. Honeysuckle White supports independent family farmers in Texas, who raise turkeys with care and without growth-promoting antibiotics. Also, this marinated version is really good! Like, really tasty! We grilled some veggies, corn, and steamed some rice (ahem, HEB Queso rice) to go along with the turkey fajitas. The turkey turned out fantastic with just the perfect touch of citrus flavor.
Prep time 10 minutes
Total time: 35 minutes
- 1.3 lb Honeysuckle White’s NEW Summertime Citrus marinated turkey cutlets
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 1 cup sliced mushrooms
- salt, pepper, garlic powder
- 1 T olive oil
- Put the cutlets on the grill for approximately 7 minutes on each side or until an internal temperature of 165 degrees F is reached on a meat thermometer.
- Slice peppers, onion and mushrooms into strips.
- Put vegetables into a large bowl and season with salt, pepper, and garlic powder to taste. Drizzle olive oil over the vegetables & mix thoroughly.
- Place foil over a grill cage or a sheet pan and place vegetable mixture.
- Grill vegetables for approximately 15 minutes, stirring occasionally until softened.
- Slice the grilled turkey into strips and place in a tortilla or taco shell with the vegetable mixture. Serve topped with queso fresco, guacamole, cilantro and a side of rice.