Ground Turkey Fajitas

5 from 3 votes

Ground turkey fajitas feature a hearty filling that includes bell peppers, red onions, and a medley of Tex-Mex spices (similar to my homemade taco seasoning), like chili power, cumin, and cayenne pepper. It's an easy meal that everyone can customize and is ready in about 30 minutes.

Prep Time15

Cook Time16

Total Time31

Course: Main Course

Cuisine: Mexican, American

Keyword: turkey fajitas, ground turkey, tex-mex, ground turkey fajitas, bell peppers, red onions

Servings: fajitas

Calories: 188kcal

Author: Donna Poirier

Equipment

chef's knife
measuring cups and spoons
large skillet
spatula/wooden spoon

Ingredients

Veggies

1 tablespoon extra-virgin olive oil
1 large bell pepper color of your choice, seeded and cut into strips
1 large red onion halved and cut into ¼ inch slices

Turkey

1 pound lean ground turkey
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper
½ cup water
8 (10-inch) flour tortillas
2 cups shredded cheese Monterey Jack or Pepper Jack

Serving Suggestions

guacamole
shredded iceberg lettuce
salsa
squeeze of lime
sour cream

Instructions

Sauté Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peppers and onions and cook for 5-6 minutes until tender. Don’t overcook-a little crunch is good. Remove the veggies from the skillet and keep warm.
1 tablespoon extra-virgin olive oil, 1 large bell pepper, 1 large red onion
Cook Turkey: Heat the remaining 2 tablespoons of olive oil in the skillet, add the ground turkey and cook, breaking it up with a wooden spoon, until it's no longer pink, 5–7 minutes. The liquid should have evaporated by this point, and the meat should start to brown. The USDA recommends cooking ground turkey to a safe minimum internal temperature of 165 degrees Fahrenheit (73.9 degrees Celsius) to kill harmful bacteria.
1 pound lean ground turkey , 1 tablespoon extra-virgin olive oil
Add Spices: Lower the heat to medium, and add the spices and salt. Sauté for 30 seconds to bloom the spices (see Tips & Tricks). Add water and simmer 2–3 minutes until mostly reduced but still saucy.
3 teaspoons chili powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon kosher salt, ⅛ teaspoon cayenne pepper, ½ cup water
Assemble & Serve: Return the peppers and onions to the skillet to warm through. To build a fajita, place the turkey, peppers, and onions just below the center of the tortilla, and add some cheese. Fold the bottom up, then fold the sides in (or fold one side in as pictured), and roll into a wrap. Repeat with remaining tortillas. Serve with guacamole, shredded iceberg lettuce, salsa, a squeeze of lime, and/or sour cream. Enjoy.
8 (10-inch) flour tortillas, 2 cups shredded cheese, guacamole, shredded iceberg lettuce, salsa, squeeze of lime, sour cream

Notes

Can I make this ahead of time?

Sure. Let the turkey mixture cool, and roll 'burrito'-style: fold the bottom of the tortilla up over the filling, then fold the sides in, and roll into a wrap.

How long does this keep?

Refrigerator: Store leftovers for 3-4 days. I like to wrap each fajita in parchment paper, then overwrap with plastic wrap.
Freezer: Freeze for up to three months wrapping each fajita in parchment paper and then with plastic wrap.

What's the best way to reheat the turkey fajitas?

We like to reheat them in the air fryer for about 6 minutes or until lightly golden and crisp.

To reheat in the oven, set the oven temperature to 350 degrees Fahrenheit. Place the fajitas on a sheet pan and bake until golden brown, 10-15 minutes.

You can microwave them as well. Heat each fajita separately in 30 second intervals until warmed through.

If reheating from frozen it's best to defrost them first, either in the microwave or overnight in the refrigerator.

Nutrition