Turmeric-ginger chicken fajitas from Amá: A Modern Tex-Mex Kitchen (page 161) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican salmorejo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • adelina on January 15, 2025

    We enjoyed this a lot! I just cooked it in my castiron on my stovetop and combined with tricolor roasted peppers and onions. The marinade was perfect. Since I did not have fresh turmeric, used ground. I skipped the serrano pepper and bay leaf and used cayenne since I also was out of this as well. Served with the salsa and homemade tortillas.

  • chawkins on October 03, 2022

    Very tasty. I marinated the chicken for 5 and a half hours. Served on corn tortillas with avocado and the Mexican salmorejo from the same book.

  • TrishaCP on August 06, 2021

    These were easy and had a nice flavor. I marinated the chicken for about two hours.

  • bernalgirl on September 01, 2020

    Updated July 2025: This is amazing as suggested with the Amá Mexican Salmorejo salsa. Flavorful and very easy

  • purrviciouz on July 14, 2020

    Incredible! This was very easy and added a unique flavor to the fajitas tacos.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.