Fajita’s are healthy and delicious. It’s a go-to dish I make often. Usually when I have left over steak on hand in the fridge! We typically eat ours served as a salad, but also have tortillas stuffed with the wonderful ingredients from time to time.
Thanks to Wikipedia: fajita is a term found in both traditional Mexican and Tex-Mex cuisines commonly referring to any grilled meat served as a taco on a tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese and tomato.
To my good luck, I happen to have some left over cuts of meat. One was a meaty bone-in pork chop and the other a piece of grilled filet! I’ve always got onions in the pantry and typically keep a bag of the small sweet yellow, orange and red peppers on hand because they keep longer than the large ones!
3 Tablespoons vegetable oil, divided
2 Garlic cloves
1 Packet of your favorite Fajita Seasoning pack! (why not keep it simple?)
14-16 small sweet orange, yellow and red peppers (or large peppers to the equivalent)
Cilantro (bunch – or to your liking)
Freshly ground black pepper
1 1/2 pounds meat (boneless or cut off the bone, skinless chicken breast, steak or peeled and deveined shrimp)
Lettuce for salad, or topping in taco’s
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping if you have it or like it!
pico de gallo, for topping if you are a fan – I’m not!
Hot Sauce, for topping
jalapeno pepper slices, for topping
shredded Cheese, for topping
Start by cutting the onion in half and then sliced lengthwise. Start to caramelize in the oil. Slice a half a dozen or so chicken tenderloins into small strips and add them to the cooking onions, season with salt & pepper and saute until cooked through. Add smashed garlic.
While the chicken is cooking, slice the other meats and set aside. Clean peppers and remove the seeds . Slice them into small julianned pieces about the same size as the meat cuts.
Over high heat, continue to add the cut meats and peppers while tossing and turning quickly as to not over cook. You want the meats warmed through, but just long enough to soften the peppers slightly. Season with salt & pepper.
In a small dish, prepare the seasoning packet per the instructions mixing it with water. Add the chopped Cilantro (fresh herbs make everything taste better!) Quickly toss the mixture and cook just a few minutes until the sauce thickens. Serve immediately!
We enjoyed this meal with a nice Williams Selyem Pino Noir!