FAJITA SEASONING MIX
Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.
Provided by Kathy
Categories Tex Mex
Time 5m
Yield 10 teaspoons
Number Of Ingredients 10
Steps:
- Combine all ingredients in a small bowl.
- Use as needed in recipes calling for fajita seasoning.
DELICIOUS FAJITA MARINADE
Found this on bhg.com and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.
Provided by Chippie1
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Marinade 1 1/2lbs Beef or Chicken for at least 2 hours.
- Cook as desired on outside grill, stovetop saute pan, or you can even cook them on the George Foreman grill.
Nutrition Facts : Calories 69, Fat 7.2, SaturatedFat 0.9, Sodium 880.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 0.4
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FAJITAS
This quick fajita recipe is a feast of flavours and colours - get stuck in!
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast Sandwiches & wraps
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre
FAJITA SEASONING
This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Provided by Traci Meeds
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 4
Number Of Ingredients 9
Steps:
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 4.6 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 595.8 mg, Sugar 1.4 g
HOMEMADE FAJITA SAUCE
You won't be able to resist this homemade fajita sauce that works as a marinade for raw meat, AND a sauce to turn leftover cooked meat into instant fajitas. Use it with chicken, beef, pork, or shrimp. Used with permission from Food.com
Provided by Diana Johnson
Categories condiment
Time 5m
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Marinade 1 1/2lbs raw meat for at least 2 hours.
- Or mix with cooked meat and heat on the stove.
- Cook marinated raw meat as desired on the grill or in a pan on the stove.
Nutrition Facts : Calories 88 calories, Carbohydrate 5 grams carbohydrates, ServingSize 4 Servings, Sodium 1202 grams sodium, Sugar 2 grams sugar
STEAK FAJITA MARINADE
The best steak fajita marinade of all time starts with sweet pineapple juice, which is a natural tenderizer and loads the skirt or flank steak with incredible flavor while creating a finely seared crust. Click here for the grilling instructions on these Texas-style steak fajitas.
Provided by Sarah Penrod
Categories Beef
Time 21m
Number Of Ingredients 6
Steps:
- Place your fajita meat in a glass casserole dish with a lid.
- Pour the pineapple juice, soy sauce, juice of the limes, and minced garlic onto the meat. Stir well and adjust with tongs. Sprinkle cilantro on if using.
- Marinade anywhere from 8 hours up to 2-3 days. Grill over charcoal grill if possible. See my next post for complete instructions on how I grill and serve these steak fajitas.
Nutrition Facts : Calories 939 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 247 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 88 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2078 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
FAJITA SAUCE
this for a package of Preseason ed HEB fajita meat
Provided by Nathaniel Lutz
Categories Other Side Dishes
Time 35m
Number Of Ingredients 8
Steps:
- 1. marinade for 24 hours in frige grill to perfection
FAJITA SEASONING
Make your own spice mix using storecupboard staples. Use in fajitas instead of a ready-made spice mix, or rub onto meats and vegetables for an extra dose of flavour in other meals
Provided by Esther Clark
Categories Condiment
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 6
Steps:
- Put all the ingredients in a bowl and mix to combine. Tip into a small jar or container and store in a dark, cool place. Use as you wish, adding 1 tsp at a time to a dish according to taste.
Nutrition Facts : Calories 14 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
FAJITA SAUCE
I created this recipe from taste testing different fajita sauces, then experimenting with the spices till I got it right.
Provided by Tricia Johnson
Categories Other Sauces
Time 1h
Number Of Ingredients 5
Steps:
- 1. Process on high in blender till smooth. Use to make fajitas, Mexican lasagna or any other dish in which you need a mild sauce with tons of flavor!
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- Cut the chicken breasts into long strips; set aside. Slice the onion into long strips. Slice the peppers into long 1/4 inch strips.
- Heat the olive in a large skillet. Add the chicken to the skillet then sprinkle about half of the fajita seasoning over the chicken and toss. Cook the chicken for 5 to 10 minutes until it's fully cooked and no longer pink, and it's slightly charred, but not burned. Transfer the chicken to a plate and set aside.
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- Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
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