I throw this recipe together one night when I didn’t have all the ingredients for the meal I had planned. You never know how these things will turn out, but in this ca, e it was a winner and has since become part of our regular menu rotation.
I love this meal because it is super easy (30mins or less) , full of veggies, budget friendly, kid friendly and is basically a taco…and I love tacos!
Chop, cut and mince your veggies first. Not sure why I didn’t cut my peppers before taking the picture…I will just chalk it up too “I am new at this ” 😉
Eyeball about 2-3 Tbsp of oil into the pan. Its about twice-ish around. Don’t be scared, olive oil is a good type of fat, adding it will make food taste better, increase your satisfaction and is good for you. Don’t get me wrong, don’t go crazy, just add about 2 Tbsp, thats all I’m sayin’ :). (tip:if you are new to cooking, measure it out first until you feel more confident in your eye-balling abilities)
Add all the dried spices to the heating oil to “toast”. I like doing this because I feel it just helps the spices blend and work together.
Always have a super adorable and very helpful Sous Chef to help you add the veggies.
Allow veggies to saute’ for about 2 minutes. When the Onions change color and texture, you are ready to move on.
Add ground turkey and cook until turkey is cooked thoroughly.
At this point add the garlic. I like waiting until this point because there is more in my pan to “shield” garlic from the heat. It is easy to scorch garlic and once you do, there is no going back. I have burned garlic more often than I can count…with kids running around and all the other distractions at dinner time, it is easy to get distracted. So adding it at this point just adds a small buffer and in my humble opinion doesn’t detract from the taste ( purest chefs may disagree, but I’m cool with that).
I added a big o’l handful of chopped fresh oregano too. This is the only herb in my garden that survived (reemerged) after Austin-apocalypse 2014. 🙂 P.s. gardening is not one of my gifts, but I try real hard (semi-hard).
This is a key step, add chicken broth to mixture and cover. Cook for about 5 minutes on low, until the liquid is cooked down and veggies tender. Adding chicken broth to my dishes is one of my favorite tricks…it adds so much depth of flavor and umami to the dish.
I served my Turkey Fajitas on a heated tortilla, topped with cherry tomatoes and avocados. For my paleo, gluten free and/or low carb friends, you can serve this tasty dish on a lettuce leaf, as mexican lettuce wrap. Unfortunately the Twellman children would not be super excited about the lettuce wrap idea. 🙂
Turkey Fajitas
Ingredients:
- 2 Tbsp Olive oil
- 1 pound ground turkey
- 1 large zucchini squash, diced
- 1 Large yellow squash, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup onion, diced (about ½ onion)
- 3-4 gloves of garlic, minced
- 1 ½ tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. dried oregano (1Tbsp-ish fresh oregano)
- ½ – 1tsp Chili powder (how spicy can you go)
- ½ tsp. course sea salt (generous pinch)
- ¼ – ½ tsp. fresh grown black pepper
- 1cup chicken broth
- Whole Wheat tortillas
Directions:
- Heat oil in large skillet. Add onions, squash, zucchini, and bell peppers to oil.
- Add spices including salt and pepper. Allow the spices to toast, while the onion sautés
- Add ground turkey. Cook until turkey is fully browned.
- Add minced garlic and any fresh oregano (if you are using it) at this time.
- Add cup of chicken broth and simmer on low-medium heat until all the vegetables are soft, and extra liquid has cooked down
- Serve on tortilla (or pita or leaf of lettuce as a mexi lettuce wrap )
*Feel free to add any of these Delicious toppings: tomatoes, salsa, avocados, cheese, or sour cream.
I hope you enjoy this recipe, and as always I love hearing your thoughts, changes, additions and modifications in the comments below!
