Gluten Free Sizzling Turkey Fajitas
Fajita night just got a serious upgrade, and this version serves four with all the sizzle you'd expect from your favorite Tex-Mex spot. Turkey breast strips marinate in a bold blend of cumin, smoked paprika, chili powder, and fresh lime juice before hitting a screaming-hot cast-iron skillet — the result is deeply browned, juicy meat with serious char on the edges. Three colors of bell pepper and sweet yellow onion cook alongside until they're tender with just enough bite left, making every bite a little different. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Fajitas can be a minefield when you're avoiding gluten, since flour tortillas and hidden wheat in spice blends are common culprits — here, the marinade is built entirely from whole spices and lime juice, and gluten free tortillas are warmed right in the pan so nothing gets lost in translation. Pile everything into a warm tortilla and finish with avocado, sour cream, cilantro, and a squeeze of lime if you like. It's the kind of weeknight meal that feels like a celebration.
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Learn more →Ingredients
4 servings
For the turkey and marinade
- 1 ½ lb turkey breast, cut into ¼-inch strips
- 3 tbsp olive oil, divided
- 2 tbsp fresh lime juice
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ 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
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
- ¼ 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 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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