Turkey Fajitas

To round out a meal of Turkey Fajitas, serve Mexican Corn Salad and Watermelon Sorbet.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 24%
  • Fat: 9.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.8g
  • Carbohydrate: 31.3g
  • Fiber: 0.0g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 498mg
  • Calcium: 0.0mg


  • 1/2 pound turkey breast cutlets
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 2 teaspoons minced garlic
  • 1 teaspoon olive oil
  • 1/2 teaspoon cracked pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped avocado
  • 1 tablespoon commercial tomatillo salsa
  • 1 tablespoon low-fat sour cream
  • 1 teaspoon minced onion
  • 3/4 teaspoon minced fresh cilantro
  • 1/2 teaspoon minced jalapeno pepper
  • Olive oil-flavored vegetable cooking spray
  • 1 cup thinly sliced sweet red pepper
  • 1/2 cup thinly sliced onion
  • 2 (8-inch) flour tortillas


  1. Cut turkey into strips; place in a small shallow dish. Combine soy sauce and next 6 ingredients; pour over turkey. Cover and marinate in refrigerator 2 hours.
  2. Place avocado in a small bowl and mash; stir in salsa and next 4 ingredients. Set aside.
  3. Remove turkey from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 2 minutes. Add red pepper and onion; saute 6 minutes or until turkey is done and vegetables are tender. Spoon mixture evenly down centers of tortillas. Roll up tortillas, folding in sides. Serve with avocado sauce.
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