Marinated turkey breast is air-fried with vegetables for a no-fuss, no-mess, Tex-Mex dinner. I don't add any salt; the spices, vegetables, and lime are bursting in flavor. Serve with your favorite salsa and fresh tortillas.
Ingredients
- chili powder: 1 Tbsp
- ground cumin: 1 Tbsp
- paprika: 0.5 Tbsp
- Mexican oregano: 0.5 Tbsp (dried)
- black pepper: 1 tsp (freshly ground)
- garlic powder: 1 tsp
- onion powder: 0.5 tsp
- limes: 2 piece (divided)
- skinless, boneless turkey breast, cut into 1/2-inch thick slices: 1 pound
- ½ tablespoons vegetable oil: 1 piece (divided)
- red bell pepper, sliced into strips: 1 piece
- medium yellow bell pepper, sliced into strips: 1 piece
- red onion, halved and sliced into strips: 1 piece
- jalapeño pepper: 1 piece (chopped, to taste)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Mix chili powder, cumin, paprika, oregano, pepper, garlic powder, and onion powder together in a small bowl. Squeeze the juice of 1 lime over the turkey breast. Sprinkle seasoning mixture over the meat. Add 1 tablespoon oil. Toss to coat and set aside.
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Place bell peppers and onion into a bowl and cover with remaining oil. Toss to coat.
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Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
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Cook the bell peppers and onion in the preheated air fryer for 8 minutes. Shake and cook another 5 minutes. Add jalapenos. Cook for 5 minutes. Open the basket, shake, and place turkey strips in one single layer on top of the vegetables. Close the basket and cook, 7 to 8 minutes. Open, shake the basket to distribute mixture, and continue to cook until turkey strips are a bit crispy and no longer pink in the centers and peppers are tender, about 5 minutes more.
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Remove the basket and place the fajitas in a bowl or on a platter. Top with cilantro and squeeze juice of remaining lime over.
