So Good Turkey Fajitas

Turkey fajitas built around leftover cooked turkey is one of the smartest day-after-Thanksgiving moves in the rotation. The bird gets sliced into strips and tossed in a quick lemon, garlic, and oregano marinade that wakes up cold roasted meat. Two hours in the fridge is enough.

The sweet onion relish is the surprise. While most fajitas pile on raw pico or sour cream, this version simmers chopped onion with brown sugar, vinegar, tomato paste, and Worcestershire into a thick savory-sweet jam. It tastes nothing like raw fajita peppers, more like an upscale steakhouse relish that pairs beautifully with the lean turkey.

Warm the corn tortillas before serving. Cold tortillas crack the second you fold them, while warm ones bend and stretch around any filling without splitting open.

Chef Tips

• Use light meat for traditional, dark meat for richer flavor and more moisture in each bite
• Stir-fry the marinated turkey just until heated through. Overcooking dries it out fast.
• Make the onion relish ahead. The flavor deepens overnight in the fridge.
• Warm tortillas wrapped in damp paper towels in the microwave for 20 seconds
• Top with cilantro and a squeeze of lime if you want extra brightness on the plate

Variations

• Sub leftover roast chicken or pork for the turkey, the same marinade works
• Use flour tortillas for a more traditional Tex-Mex texture
• Add sliced avocado or guacamole for extra richness against the lean meat