Mold Detox Friendly Gluten Free Sizzling Turkey Fajitas
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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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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)
Can be omittedsour cream
- 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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