Source: U.S. Department of Defence
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Turkey Fajitas
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 043 02
TURKEY FAJITAS
Yield 100
Portion 2 Fajitas
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
491 cal
59 g
30 g
15 g
65 mg
1620 mg
170 mg
Ingredient
Weight
Measure
Issue
JUICE,LIME
1-1/4 lbs
2-1/2 cup
SALT
2-1/3 oz
1/4 cup
GARLIC POWDER
2 oz
1/4 cup 3 tbsp
ONION POWDER
7/8 oz
1/4 cup
PEPPER,BLACK,GROUND
5/8 oz
2-2/3 tbsp
CUMIN,GROUND
1/4 oz
1 tbsp
PEPPER,RED,GROUND
1/8 oz
3/8 tsp
TURKEY,BNLS,WHITE AND DARK MEAT
26 lbs
19-1/8 lbs
200 each
TORTILLAS,FLOUR,8 INCH
ONIONS,FRESH,1/4"" STRIPS
5-1/8 lbs
1 gal 1 qts
5-5/8 lbs
5 lbs
3 qts 3-1/4 cup
6-1/8 lbs
PEPPERS,GREEN,FRESH,JULIENNE
COOKING SPRAY,NONSTICK
2 oz
COOKING SPRAY,NONSTICK
2 oz
3 qts 2 cup
SALSA
Method
1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, and red pepper. Stir well to blend.
2 Cut turkey into 1/4 inch thick slices. Cut slices into 3/8 inch strips, 2 to 3 inches long.
3 Pour marinade mixture over turkey strips. Mix thoroughly to evenly distribute seasonings around all surfaces of turkey. Cover.
CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes for use in Step 6.
4 Wrap tortillas in foil; place in a 150 F. oven or in a warmer for 15 minutes or until tortillas are soft and pliable.
5 Lightly spray griddle with non-stick cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly
spray with cooking spray as needed.
6 Lightly spray griddle with non-stick cooking spray. Grill turkey strips 5 to 7 minutes or until lightly browned while tossing
intermittently; lightly spray with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15
seconds. CCP: Hold at 140 F. or higher for use in Step 7.
7 Place 6 to 7 cooked fajita strips (3 oz), 3 tbsp onion/sweet pepper mixture in center of each tortilla. Roll tortilla tightly around
mixture. Secure tortilla with a toothpick. Batch preparation methods should be used to prevent the fajitas from getting soggy.
8 Serve with 2 tbsp of salsa. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/turkey_fajitas.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Fajitas |
| Calories: | 491 cal |
| Carbohydrates: | 59 g |
| Protein: | 30 g |
| Fat: | 15 g |
| Cholesterol: | 65 mg |
| Sodium: | 1620 mg |
| Calcium: | 170 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| JUICE,LIME | 1-1/4 lbs | 2-1/2 cup | |
| SALT | 2-1/3 oz | 1/4 cup | |
| GARLIC POWDER | 2 oz | 1/4 cup 3 tbsp | |
| ONION POWDER | 7/8 oz | 1/4 cup | |
| PEPPER,BLACK,GROUND | 5/8 oz | 2-2/3 tbsp | |
| CUMIN,GROUND | 1/4 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/8 oz | 3/8 tsp | |
| TURKEY,BNLS,WHITE AND DARK MEAT | 26 lbs | ||
| TORTILLAS,FLOUR,8 INCH | 19-1/8 lbs | 200 each | |
| ONIONS,FRESH,1/4"" STRIPS | 5-1/8 lbs | 1 gal 1 qts | 5-5/8 lbs |
| PEPPERS,GREEN,FRESH,JULIENNE | 5 lbs | 3 qts 3-1/4 cup | 6-1/8 lbs |
| COOKING SPRAY,NONSTICK | 2 oz | ||
| COOKING SPRAY,NONSTICK | 2 oz | ||
| SALSA | 3 qts 2 cup |
| Method: | |
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1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, and red pepper. Stir well to blend. 2 Cut turkey into 1/4 inch thick slices. Cut slices into 3/8 inch strips, 2 to 3 inches long. 3 Pour marinade mixture over turkey strips. Mix thoroughly to evenly distribute seasonings around all surfaces of turkey. Cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes for use in Step 6. 4 Wrap tortillas in foil; place in a 150 F. oven or in a warmer for 15 minutes or until tortillas are soft and pliable. 5 Lightly spray griddle with non-stick cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with cooking spray as needed. 6 Lightly spray griddle with non-stick cooking spray. Grill turkey strips 5 to 7 minutes or until lightly browned while tossing intermittently; lightly spray with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for use in Step 7. 7 Place 6 to 7 cooked fajita strips (3 oz), 3 tbsp onion/sweet pepper mixture in center of each tortilla. Roll tortilla tightly around mixture. Secure tortilla with a toothpick. Batch preparation methods should be used to prevent the fajitas from getting soggy. 8 Serve with 2 tbsp of salsa. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence