Keto Turkey Fajitas
Enjoy a healthy and flavorful meal with Keto Turkey Fajitas, featuring tender turkey breast and colorful vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons Olive oil For frying
- ~750 g Turkey breasts (cut into strips) Approximately 3 ⅓ cups
- ~211 g Onion (sliced) Approximately 1 ½ cups
- ~190 g Red bell pepper (sliced) Approximately 1 ¼ cups
- ~300 g Savoy cabbage or green cabbage (shredded) Approximately 4 cups
- ¼ cup Tomato passata (unsweetened) For sauce
- to taste Salt For seasoning
- ~2 teaspoons Keto fajita spice mix Approximately 5 g
Keto Fajita Spice Mix Ingredients
- 1 tablespoon Smoked paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Chili powder (pure chili, no sugar)
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Sea salt
- ¼ teaspoon Cayenne pepper (optional) For heat
Instructions
Preparation
- Heat olive oil in a large skillet over high heat.
- Add turkey strips and season lightly with salt and fajita spices. Sear quickly until golden and just cooked through. Remove the turkey from the pan and set it aside.
Build the Flavor Base
- Lower the heat to medium and add sliced onion to the same pan. Fry slowly until deeply caramelized.
- If the onion sticks, add a splash of water to scrape the pan.
Add Vegetables
- Add shredded cabbage and cook for 5–7 minutes until it releases its aroma and becomes softened.
- Add red pepper and cook for an additional 5 minutes until softened but still slightly crisp.
Bring It Together
- Stir in the tomato passata and remaining fajita spices. Return the turkey to the skillet and toss everything together.
- Simmer for 2–3 minutes until flavors combine. Taste and adjust salt or spice as needed. Serve and enjoy!
Notes
Keto Turkey Fajitas can be served wrapped in low-carb tortillas, over cauliflower rice, or with a salad. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.