Turkey-Vegetable Fajitas

Turkey-Vegetable Fajitas
Servings: 4 Prep 25 mins Marinate 2 hrs Cook 15 mins


  • 1/4 cup lime juice
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
Turkey And Vegetables
  • 1 pound turkey cutlets, cut into long, thin strips
  • 2 tablespoons canola oil
  • 1 large sweet onion, peeled and sliced
  • 2 green bell peppers, cored, seeded and sliced
  • 1 cup shredded carrots
  • 4 cloves garlic, coarsely chopped
  • 1 pound zucchini, cut into 1/4-inch-thick matchsticks
  • 1/2 pound sliced mushrooms
  • 1/2 teaspoon salt
  • 1/2 cup cilantro leaves
  • 1/4 cup shredded reduced-fat Mexican cheese blend
  • 4 scallions, sliced
  • 8 corn tortillas, gently warmed

Make It


1. Mix together lime juice, chile powder, cumin and salt. Set aside 2 tablespoons of the mixture; place remainder in a resealable plastic bag and add the orange juice.

Turkey and vegetables:

2. Add turkey to marinade in bag. Marinate in refrigerator for 2 hours.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove turkey from marinade and add to skillet. Discard marinade. Cook 4 minutes, turning halfway through cooking time. Remove to a plate and cover with foil to keep warm.

4. Add remaining tablespoon oil to skillet. Stir in onion, green peppers, carrots and garlic. Cook, uncovered, 5 minutes, stirring occasionally. Add zucchini and mushrooms and cook an additional 5 minutes, stirring. Stir in turkey, reserved 2 tablespoons marinade and the salt; cook 1 minute.

5. Serve turkey and vegetables with cilantro, cheese, scallions and tortillas. If desired, accompany with Easy Avocado & Tomato Salsa (recipe, below).

Easy Avocado & Tomato Salsa


  • 4 plum tomatoes, chopped
  • 1/4 cup red onion
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 ripe avocado
  • 1 jalapeno (optional)

Make It

1. Mix together plum tomatoes, red onion, 2 tablespoons chopped cilantro, olive oil, lime juice and salt. Dice the flesh of avocado and gently fold in. For a zestier salsa, add a finely chopped jalapeno.