This is a very good marinade for turkey or chicken fajitas.
1/4 cup Mexican lime juice
1 tablespoon red wine vinegar or fruit vinegar
1 clove garlic, minced
1/2 teaspoon honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Stir all ingredients together in a non-reactive bowl.
Rinse 1 pound boneless turkey or chicken pieces, then pat dry. Pour marinade over, then cover and refrigerate for 20 minutes or until the next day, turning occasionally.
Cut 1 large bell pepper into eighths. Thinly slice 1 large red or white onion. Place onto a lightly oiled 15 x 10-inch rimmed baking dish. Brush lightly with oil. Bake at 400 degrees F for 10 minutes.
Remove from oven. Lift turkey from marinade and arrange alongside pepper and onion, overlapping as little as possible. Return pan to the oven and bake, basting with marinade and turning often, until onion and pepper are tinged with brown and turkey is no longer pink in thickest part.
Thinly slice turkey, then divide turkey, pepper and onion among 4 warm flour tortillas. Roll up tortillas to enclose filling.
Serve with Mexican lime wedges.