We LOVE fajitas! Its what we order when we go to Mexican restaurants.
As much as we love them, we have to confess that we had never made them at home.
With the recent Covid lock down, we’ve had to expand our cooking repertoire as we quickly got bored with our tried and true recipes.
When we found this recipe, it has quickly become our go-to recipe when we come in from the many projects on the ranch, and have no idea what to cook! (If you haven’t found the nom nom paleo website, you’re missing out!)
We have turkey in the freezers all the time (the BEST perk of raising them year round), so we switched the chicken for turkey breasts!
The longest time is slicing the turkey breast and peppers, and juicing the limes (we still have the antiquated hand juicer).
Once all of it is prepped, 20 minutes and you’ve got the tastiest turkey fajitas!
BUT, don’t forget the avocado crema. That completes the meal! We’ve been known to make double the recipe to use with chips.
The original recipe calls for placing the items on a rack in the sheet pan (as the photo above shows). We haven’t done that. We just use tin foil to cover the sheet pan, and the turkey and peppers always come out wonderfully.
Click here to print the recipe.
Adapted and photos from www.nomnompaleo.com
