Turkey Fajitas

Name: Turkey Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Fajitas, Mexican Dinners, Mexican Recipes
Ingredients: 1 pound boneless turkey breast tenderloins, cut into thin strips; 1 tablespoon canola oil; 1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips; 1 medium onion, thinly sliced and separated into rings; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/2 cup minced fresh cilantro; 1/4 cup lime juice; 8 flour tortillas (6 inches), warmed

I prepare these quick and easy fajitas about once a week, and my family never gets tired of them. I like serving them with salsa and light sour cream on the side. —Bonnie Basinger of Lees Summit, Missouri

Ingredients

1 pound boneless turkey breast tenderloins, cut into thin strips
1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed

Directions

In a large nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 2 minutes. Add peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir 5 minutes or until turkey is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

Nutrition Facts

2 fajitas: 414 calories, 12g fat (3g saturated fat), 45mg cholesterol, 766mg sodium, 42g carbohydrate (6g sugars, 5g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

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Originally published as Turkey Fajitas in Light & Tasty October/November 2004

Reviews

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Average Rating:

justmbeth

Jan 28, 2016

Really flavorful. I think the family thought they were chicken and not turkey. I only used about 2 peppers, which was plenty. I cut the onions thin as recommended but I think a bit of thicker onion would have been better. (The thin ones practically became non-existent.)