The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 40g mixed salad leaves
- 25g honey
- 1 avocado
- 1 unwaxed lime
- 4 British turkey breasts
- 2 pepper
- 2 onion
- 1 sweet potato
- 2 large potatoes
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 559Kcal |
| 420kJ | 2339kJ | |
| Fat | 3.9g | 22g |
| of which saturates | 0.8g | 4.5g |
| Carbohydrates | 10g | 53g |
| of which sugars | 3.2g | 18g |
| Protein | 7.1g | 40g |
| Salt | 0.05g | 0.3g |
| Fibre | 1.7g | 9.3g |
High protein
New
8 plants
Low sat fat
Family-friendly
Fajita-style Turkey Traybake with Mixed Potato Wedges & Avocado Salad
x
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl & a grater
Roast the turkey
- Peel and thinly slice half an onion, then cut the remaining into 2cm thick wedges. Thinly slice the peppers
- Add the onion wedges and pepper to one side of the other baking tray. Lay the turkey onto the other side of the tray and coat in the Mexican spice mix (use less for less heat), drizzle everything with 1 tbsp oil and season with salt and pepper
- Roast all for 28 mins, until the turkey is cooked through and the vegetables are soft and golden
Make the wedges
- Cut the potatoes and sweet potato into wedges
- Place the wedges onto a baking tray, drizzle with 2 tsp oil and a pinch of salt and pepper. Roast on the middle shelf of the oven for 25-30 mins, until soft and golden
Finish the prep & pickle the onion
- Zest and halve the lime. Dice the avocado into 1cm chunks . Trim and thinly slice the lettuce
- In the large bowl, combine the juice from half the lime, half the honey, 1 tbsp olive oil and a pinch of salt and pepper. Mix well, then add the sliced onion and set aside to pickle
- When the turkey has 2-3 mins remaining, drizzle with the remaining honey and sprinkle over the lime zest. Roast for the remaining time
Toss & plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When everything is ready, add the avocado and lettuce to the onion and toss in the dressing to coat (alternatively, remove the onion from the dressing first to serve separately, if preferred)
- Serve the turkey onto plates, with the wedges, roast veg and salad alongside. Drizzle any cooking juices from the tray over the turkey. Garnish with the remaining lime, cut into wedges
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