If I could eat Mexican food every night I would. This healthy low carb combination combines some of my favourite flavours- orange, chilli, cumin and lime. Brightens up a frosty November night.

Serves 2-3


  • 300g Turkey Breast steaks, sliced into strips
  • 2 red bell peppers
  • 1 large red onion
  • 1 heaped tsp chilli powder
  • 1 heaped tsp cumin
  • 1 tbsp olive oil
  • 1 tbsp coconut aminos, tamari or soy sauce
  • finely grated zest of 3/4 of an orange and the juice from the whole orange
  • 1 avocado
  • 1 lime
  • Fresh coriander
  • Salt & freshly ground black Pepper
  • Optional Microwavable Mexican Rice & salad


  1. Combine the olive oil, chilli powder, cumin, coconut aminos, orange zest, orange juice and a sprinkle of salt & pepper in a bowl and add the turkey strips to marinade for at least 15 mins.
  2. Slice the peppers into strips and finely slice the onion. Season with salt & pepper. Fry for a couple of minutes until slightly softened.
  3. Add the turkey strips to the pan with all the marinade. Stir Fry for 4-5 minutes until turkey is no longer pink.
  4. De-stone the avocado and scoop the flesh into a bowl. Grate in the zest of a lime and a little finely chopped coriander. Squeeze in the juice of half the lime and season with salt and pepper.
  5. Serve the Fajita Turkey with the Zesty Guacamole on the side, some microwavable Mexican rice and salad.
  6. Enjoy!

Leave a comment

Please note, comments must be approved before they are published