Spicy Turkey Fajitas

Yield: 4 servings (serving size: 1 fajita and 1/2 cup plantains)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 19%
  • Fat: 8.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.5g
  • Protein: 31.9g
  • Carbohydrate: 51.2g
  • Fiber: 2.2g
  • Cholesterol: 68mg
  • Iron: 3.8mg
  • Sodium: 448mg
  • Calcium: 94mg


  • 1 cup (1-inch) diagonally sliced green onions
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 pound (1/4-inch-thick) turkey breast cutlets, cut into 1/4-inch-wide strips
  • 4 (8-inch) flour tortillas
  • 1 teaspoon vegetable oil
  • 2 large ripe plantains (about 1 1/4 pounds), peeled and thinly sliced
  • 1/8 teaspoon ground red pepper


  1. Combine the first 8 ingredients in a zip-top plastic bag; seal, and shake well to coat. Marinate in refrigerator 20 minutes.
  2. Warm the tortillas according to the package directions.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 5 minutes or until golden. Add 1/8 teaspoon red pepper, and stir well. Remove plantains from skillet; keep warm. Add turkey mixture to skillet, and sauté 4 minutes or until done. Divide turkey mixture evenly among warm tortillas, and roll up. Serve with plantains.
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