Grilled Turkey Tenderloin Fajitas
- 1 1/2 lbs turkey tenderloin
- 2 cloves garlic, minced
- 1/4 c lime juice (about 1 to 2 limes)
- 1/4 c olive oil
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 3 bell peppers (green, red and orange), thinly sliced
- 1/2 red onion, thinly sliced
- 2 15 oz cans refried beans
- 16 oz bag frozen fire roasted corn
- 12 flour tortillas
- 8 oz sour cream
- 1 1/2 c shredded cheddar cheese
- 3 c shredded lettuce
- 1 c salsa
- Hot sauce (optional)
In a large bowl, mix together garlic, lime juice, olive oil, oregano and salt. Add turkey to bowl and turn over to coat both sides of turkey with marinade. Marinate for 30 minutes, or up to 12 hours.
Time to Grill:
Take turkey tenderloin out of the fridge and preheat grill to medium-high heat. About 400°F.
Slice peppers and onions, place into a grill basket and drizzle very lightly with olive oil and a pinch of salt.
Grill turkey for 7 to 8 minutes, flip over and grill for another 7 to 10 minutes, or until the turkey reaches an internal temperature of 165°F.
Grill veggies at the same time as the turkey, for about 12 to 13 minutes, or until charred. Stir after you flip the turkey.
Let the turkey rest for 10 minutes, then slice thinly against the grain.
While the turkey rests, prep turkey fajita toppings and sides. Heat refried beans in a small sauce pan until hot. Heat corn in a bowl in the microwave until hot. Slice lettuce and shred cheddar cheese.
Microwave tortillas until hot, or heat over grill or gas stove until lightly charred.
Serve sliced turkey in tortillas with toppings as desired and beans and corn on the side.