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In a large bowl, whisk together 2 tablespoons of the olive oil, the lime juice, cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, and cayenne until combined. Add the turkey strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes.
Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Add the remaining 1 tablespoon olive oil and swirl to coat. Add the onion and bell peppers in a single layer and cook, stirring only once or twice, for 5–6 minutes, until the edges are charred and the peppers are tender but still have some bite. Transfer the vegetables to a plate.
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