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Sheet-Pan Turkey Poblano Fajitas

Sheet-Pan Turkey Poblano Fajitas

with DIY Guacamole

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Easy, fast and packed with flavour. Simple should be the middle name of this dish. Sweet poblano peppers and onions pair perfectly with tender turkey for a fun fajita meal that all comes together with our fabulous, Mexican spice blend!

Allergens:Wheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

113 g

Red Onion, sliced

320 g

Poblano Pepper

227 g

Corn Kernels

2 tbsp

Mexican Seasoning

12 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

2 unit

Lime

14 g

Cilantro

12 g

Garlic

680 g

Turkey Breast Portions

2 unit

Avocado

Not included in your delivery

½ tsp

Salt and Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate71 g
Sugar7 g
Dietary Fiber11 g
Protein51 g
Cholesterol95 mg
Sodium1350 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast turkey and veggies). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then cut avocado into 1/2-inch pieces. Roughly chop cilantro. Juice one lime. Cut remaining lime into wedges. Core, then cut poblanos into 1/2-inch slices. (NOTE: We suggest using gloves when prepping poblanos!)

2

On a parchment-lined baking sheet, toss poblanos, corn and onions with 1 tbsp oil. Season with salt and pepper. Roast in middle of oven, until tender, 12-15 min.

3

Meanwhile, pat turkey dry with paper towel, then cut into 1/2-inch strips. On another parchment-lined baking sheet, toss turkey, Mexican Seasoning and half the garlic with 1 tbsp oil. Season with salt and pepper. Roast in bottom of oven, until cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4

Meanwhile, in a medium bowl, using a masher, mash together avocado, lime juice, half the cilantro and remaining garlic. Season with salt and pepper. Set aside.

5

Wrap tortillas in paper towel. Microwave, until tortillas are warm and flexible, 1 min.

6

Divide DIY guacamole between tortillas, then top with turkey and veggies. Sprinkle over remaining cilantro and squeeze over a lime wedge, if desired.