Tex-Mex, our way · Poultry
Oven-Baked Turkey Fajitas
One tray, thirty minutes, and dinner is done — no standing over a pan and no splatter. Two things make it work: cut everything into thin strips so it all cooks at the same speed, and give the tray room, because a crowded tray steams the peppers instead of roasting them.
- Prep
- 15 min
- Bake
- 30 min
- Serves
- 4
- Level
- Easy
Method
- Cut the peppers and the turkey into thin strips, and slice the onions.
- Spread everything over a large baking tray, drizzle with the olive oil, scatter over the salt, paprika, oregano and cumin, and mix thoroughly so every strip is coated. Spread it out — a crowded tray steams.
- Bake at 190 °C, top and bottom heat, for about 30 minutes, until the peppers have softened and the turkey is cooked through.
- While the tray is in the oven, stir the garlic sauce together and make the guacamole.
- Put a little cheese on a tortilla, add the roasted meat and vegetables, fold it over, and pan-fry lightly until golden.
- Open it up, spoon in the guacamole and the garlic sauce, and serve.
Bring the tray to the table with the sauces in bowls and let everyone fold their own. The guacamole has a recipe of its own on the site if you want the full method.
Watch it made
The full method, step by step, on the channel.