Ingredients
Scale
- 1.5 lbs turkey breast, cut into thin strips
- 3 large bell peppers (red, yellow, and green), thinly sliced
- 1 large red onion, thinly sliced
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- For Serving: Corn or flour tortillas, fresh cilantro, lime wedges, sliced avocado, or Greek yogurt (as a high-protein sour cream substitute).
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats up, slice the turkey breast into uniform 1/2-inch strips. Core and slice the bell peppers into long strips and slice the red onion into wedges. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, onion powder, oregano, salt, and pepper to create a concentrated marinade.
- Place the turkey strips, peppers, and onions onto a large, rimmed sheet pan. Pour the spice and oil mixture over the ingredients. Use your hands or large tongs to toss everything together until every piece of turkey and vegetable is evenly coated. Spread the mixture out into a single layer, ensuring the pan isn’t too crowded so the vegetables roast rather than steam. Slide the pan into the oven and bake for 18 to 22 minutes, or until the turkey is cooked through and the vegetables show slight charred edges.
- Remove the pan from the oven and give everything a final toss to distribute the juices. If you like a bit of extra char, you can pop the pan under the broiler for the last 2 minutes. Warm your tortillas in a dry skillet or directly over a gas flame. Fill each tortilla with a generous helping of the turkey and pepper mixture. Top with fresh cilantro, a squeeze of lime, and a dollop of Greek yogurt for extra creaminess and protein.
- Cook Time: 35 minutes