Turkey Fajitas
Turkey Fajitas are a quick and flavorful meal to make on your Blackstone griddle. The tender turkey breast soaks up all of the delicious flavors from a simple fajita marinade and cooks up fast for an easy weeknight dinner or weekend cookout.
We picked up what we thought was a frozen turkey breast that turned out to be a turkey roast, which is essentially boneless turkey breast pieces in a net bag.
We decided to slice it up thin and make fajitas. Our kids and grandkids were over for dinner and it was a huge hit with the whole family and the leftovers were amazing the next day for lunch.
Why You’ll Love This Recipe
- Quick to cook and easy to clean up.
- A healthier twist on classic fajitas using lean turkey breast.
- Perfect for feeding a crowd or prepping ahead for meals.
Ingredients for Turkey Fajitas
- Turkey breast
- Fajita marinade – olive oil, orange juice, lime juice, maple syrup, garlic, cumin, chili powder, salt & pepper
- Oil for the griddle- Olive oil, beef tallow or vegetable oil
- Yellow Onions – red onions work well too
- Bell peppers
- Flour tortillas
- Shredded cheese – cheddar, pepper jack or colby-jack
- Lettuce
- Chunky Salsa or Salsa fresca
- Sour cream or plain greek yogurt
- Cilantro
How to Make Blackstone Turkey Fajitas
- Marinate the Turkey: Slice turkey breast into thin strips. Make the marinade in a bowl, combining olive oil, orange juice, lime juice, brown sugar, garlic, chili powder, cumin, salt and pepper. Place chicken in a zip top bag and pour fajita marinade over the turkey. Seal and mix until evenly coated. Refrigerate 2 to 3 hours.
- Preheat the Blackstone Griddle: Set your griddle to medium-high heat. Drizzle a bit of oil over the surface and allow it to heat up before adding any ingredients.
- Cook the Vegetables: Add sliced onions and bell peppers to the griddle. Sauté for about 5 minutes, stirring often, until softened.
- Cook the Turkey: Add the marinated turkey to the griddle with the peppers and onions. Spread it out evenly and cook, turning occasionally, until the internal temperature reaches 165°F using a digital meat thermometer.
Serve the Fajitas: Place turkey and vegetables onto a platter and serve with warm tortillas and all of your favorite toppings, Skillet Mexican Street Corn and Easy Spanish Rice.
Stove Top Directions
If you want to make this indoors, you can cook everything in a large cast iron skillet over medium-high heat.
Turkey Fajitas on the Blackstone are a fantastic way to mix up taco night. This is definitely going to be your new favorite way to eat turkey!
Have you tried this Blackstone Turkey Fajitas recipe? Leave a comment and star rating to let us know how it turned out.
Turkey Fajitas
Ingredients
- 3 pounds turkey breast sliced thin
- ⅓ cup pure maple syrup
- ¼ cup olive oil plus more for cooking vegetables on griddle
- ¼ cup lime juice
- ¼ cup orange juice
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 yellow onions sliced
- 3 bell peppers sliced thin
For Serving
- flour tortillas
- iceberg lettuce shredded
- cheddar cheese shredded
- fresh cilantro chopped
- salsa
- sour cream
Instructions
- In a large bowl, whisk together 1/4 cup olive oil, maple syrup, orange juice, lime juice, granulated garlic, ground cumin, chili powder, salt and pepper.
- Place sliced turkey in a zip top bag and pour marinade over the top. Seal the bag and turn over until turkey is well coated in marinade.
- Refrigerate 2-3 hours.
- Set your griddle to medium-high heat. Drizzle a bit of oil over the surface and allow it to heat up before adding any ingredients.
- Add sliced onions and bell peppers to the griddle. Sauté for about 5 minutes, stirring often, until softened.
- Add the marinated turkey to the griddle with the peppers and onions. Spread it out evenly and cook, turning occasionally, until the internal temperature reaches 165°F using a digital meat thermometer.
- Place turkey and vegetables onto a platter and serve with warm tortillas and all of your favorite toppings.
Notes
Nutrition
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