Turkey thigh fajitas

Name: Turkey thigh fajitas
Ingredients: 2 tablespoons oil; 2 medium onions (300 g); 1/2 red pepper; 1/2 green pepper; 1/2 yellow pepper; 350 g boneless turkey thighs; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon ground cumin; 1 teaspoon salt; 30 ml lime juice; 4 tortillas; 15 g parsley or cilantro leaves

Meat - Turkey thigh fajitas by Floriana N. - Recipia

Turkey thigh fajitas tuck strips of thigh and colorful peppers into tortillas, with lime at the end. The onion softens with the spices, and the warm filling gets a tangy lift from the lime before being finished with parsley or cilantro. I prefer to save the green leaves for just before I bring the tortillas to the table. Prep: 15 minutes. Cook: 11 minutes. Total: 26 minutes. Serves: 2. About 750 kcal and 48 g protein per serving.

Ingredients

2 tablespoons oil
2 medium onions (300 g)
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
350 g boneless turkey thighs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon salt
30 ml lime juice
4 tortillas
15 g parsley or cilantro leaves

Preparation

1. Heat a skillet over medium-high heat. Sauté the onion in 2 tablespoons of oil for 4 minutes, until softened. 2. Add the peppers, turkey strips, garlic powder, onion powder, cumin and 1 teaspoon of salt. Cook for 7 minutes, stirring, until the meat is cooked through. 3. Divide the filling among the 4 tortillas. Drizzle with the lime juice and sprinkle with the parsley or cilantro.

Notes

Serve the strips in tortillas with freshly squeezed lime and extra leaves if you want a greener flavor. Store any leftover filling in a sealed container in the fridge for up to 3 days. Keep the tortillas separate so they don't get soggy. For a gluten-free version, choose corn tortillas that are clearly labeled gluten-free, since regular ones may contain wheat. You can swap the turkey for the same amount of boneless chicken thighs, cut into strips. Strips of similar thickness cook evenly; thick ones stay raw while the thin ones are already done. If the peppers release a lot of liquid, leave the skillet uncovered and cook a little longer until no liquid is pooling. Onion is easy to rush, so let it soften before adding the turkey, without letting the edges burn. Boneless thigh meat can handle a few extra moments in the skillet better than breast, which is why I choose it for strips.