Eosinophilic Esophagitis Friendly Gluten Free Sizzling Turkey Fajitas
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Learn more āIngredients
4 servings
For the turkey and marinade
- 1 Ā½ lb turkey breast, cut into Ā¼-inch strips
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice
- 1 Ā½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Ā½ tsp dried oregano
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
For serving
- 8 gluten free tortillas
- Ā½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- Ā¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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 5ā6 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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