Prep the produce. Slice the bell peppers into thin strips and the red onion into slivers. Mince the garlic. If using jalapeño, thinly slice it. Chop a handful of cilantro. Halve the lime and zest it before juicing.

Make the fajita seasoning. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.

Brown the turkey. Heat 1 tablespoon oil in a large skillet over medium-high. Add ground turkey and break it up with a spatula. Sprinkle over half the seasoning. Cook until browned and no longer pink, 5–7 minutes. Transfer to a bowl and keep warm.

Sauté the veggies. In the same skillet, add another tablespoon of oil. Toss in onions and peppers with a pinch of salt. Cook, stirring occasionally, until tender-crisp with a little char at the edges, about 6–8 minutes. Add the garlic in the last minute.

Combine and finish. Return the turkey to the skillet with the peppers and onions. Add the remaining seasoning and squeeze in half a lime. Toss 1–2 minutes so everything is well coated and hot. Taste and adjust salt, pepper, or lime.

Mix the lime crema. Stir the yogurt or sour cream with 1–2 tablespoons lime juice, a little lime zest, a pinch of salt, and a splash of water to thin to drizzle consistency. Set aside.

Build the bowls. Add a bed of greens or warm cauliflower rice to each bowl. Top with the turkey fajita mixture. Finish with avocado, cilantro, jalapeño, cheese, and a generous drizzle of lime crema. Add salsa or hot sauce if desired.

Serve. Garnish with extra lime wedges. Eat right away while it’s hot and the toppings are cool and crisp.