Tag Archives: fajitas

May 5, 2016 · 10:11 am

Cinco de Mayo

Thanks to Olé, we can enjoy healthier Mexican fare as we celebrate today. Here is a hasty tasty chicken fajita recipe: 

 

RECIPE

Chicken Fajitas

Serves 2

Ingredients:

  • 2 OLE brand High Fiber Low Carb tortillas
  • 8 oz. chicken breasts, cubed or shredded
  • 1 Tbsp. Chili or Fajita seasoning blend
  • 1 Tbsp. peanut or canola oil
  • 1 cup julienne-cut bell peppers (I mix green, red, and yellow)
  • 1 cup sliced onions
  • 2-3 Tbsp. prepared salsa
  • 1 spring cilantro (optional)

Directions:

  1. Slowly simmer chicken with the seasoning blend in a dry, covered pan.
  2. Prepare peppers and onions.
  3. After chicken is fully cooked, remove from the skillet. Add oil and return skillet to medium heat.
  4. Saute onions over medium heat for 5 minutes. Add peppers and stir-fry together until peppers are firm-tender. Remove skillet from heat.
  5. Warm tortillas for 10 seconds in microwave oven. Add salsa to the center of each.
  6. Divide the chicken between the two tortillas. Cover each with half the peppers/onions. 
  7. Serve with chopped fresh cilantro if desired. Fold, eat, and enjoy!

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June 12, 2012 · 11:15 am

Fajitas

Healthy Mexican: Fajitas

You can use frozen veggies to make this dish, but it’s summer. Take advantage of the colorful bell peppers and Vidalia onions to make fajitas. Bonus: Cook this dish in a cast iron skillet and add iron to an already healthy meal. A slideshow follows the recipe.

RECIPE

Ingredients:

  • 1 Tbsp. peanut oil (or canola oil)
  • 8 ounces chicken, pork, steak, or shrimp
  • 4 large or 6 small whole-wheat tortillas
  • 2 cups julienne-cut bell peppers (assorted colors)
  • 2 cups julienne-cut onions
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 clove garlic, minced
  • 1 cup salsa
  • 1 Tbsp. taco seasoning (or chili seasoning mix)
  • Salt and pepper to taste
  • (optional) fresh cilantro sprigs

Directions:

  1. Preheat skillet over medium heat.
  2. Add oil.
  3. Cut meat into bite-size pieces and add to the skillet. (If using shrimp, wait to add until vegetables are cooked)
  4. Cook meat for 5 minutes. Stir.
  5. Add onions and peppers in batches to keep the skillet hot. Toss frequently with cooking tongs to cook evenly. (The vegetables will cook down and make room for more)
  6. Cook for 10 minutes or until peppers and onions are cooked yet firm.
  7. Add jalapeño pepper, garlic, seasoning, salt, pepper (and shrimp, if making shrimp fajitas). Toss with the peppers and onions for one minute.
  8. Meanwhile, warm the fajitas in a damp towel in the oven or microwave oven.
  9. Remove skillet from heat and serve directly from the skillet. Make each fajita by spooning salsa on a tortilla, adding chopped fresh cilantro (optional), filling from the skillet, and folding burrito style.

Yield: Makes 2 servings

This slideshow requires JavaScript.

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Filed under Cilantro, Healthful Eating, Mexican, Recipes, salsa

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