Turkey & Potato Fajitas

Dana Clark


I served this on tortillas with shredded Mexican blend cheese, salsa, and shredded lettuce with a smidge of minced cilantro. My family loved it! Made a good amount of food too. However while this was cooking I couldn't decide if I wanted to continue toward the fajitas with this or to try is as the meat/sauce base for a spicy lasagna. Once you smell this cooking you should feel a similar conflict. :)


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10 fajita sized tortillas
25 Min
1 Hr


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3 Tbsp
vegetable oil
2 ml
lemon juice
2 ml
lime juice
1/4 c
minced cilantro
3 Tbsp
taco seasoning mix
2 tsp
dried parsley
1 Tbsp
salt & pepper mixed


breast of turkey
green bell pepper
1/4 c
red onion, sliced
14 1/2 oz
hunts' petite diced tomatoes
15 oz
can of diced skin on potatoes (drained)

How to Make Turkey & Potato Fajitas


  • 1combine the first mix list in a skillet. set on medium high temperature and allow to simmer.
  • 2prepare second mix of turkey, onions, peppers.
  • 3slice everything into 1/8 inch thick, 1/2 inch wide, inch long pieces.
  • 4once all of second mix has been cut and the cans (as labeled) mixed in, put everything but the turkey in skillet with simmering flavors.
  • 5Fold skillet contents thoroughly allowing the mix to cook for three to four minutes in between folds.
  • 6when peppers and onions are half limp fold in the turkey strips.
  • 7continue to fold and cook mixture until turkey is cooked through and remaining mix had very little fluid left.

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About Turkey & Potato Fajitas

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