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Bring a large pot of salted water to a boil.
In a large skillet over high heat, heat the olive oil. Add the onion and jalapeo, and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper, and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.
Cook the fettuccine al dente, according to the package directions. Drain.
Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce to 2 to 4 minutes. Add the lemon juice, cilantro and salt, and stir to combine. Add the fettuccine and toss, then add the Parmesan and toss again.
Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.