Fajitas The Omnivore Recipe By Tasty Food

VEGGIE FAJITAS

Steps:

• In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

HOW TO MAKE THE BEST FAJITAS

Steps:

• Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
• Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set the steak and shrimp aside while you cook the chicken.
• Heat 2 teaspoons of the oil in a wide skillet (with a lid, or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
• Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
• Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.
• Pour any liquid left in the pan out and use a paper towel to wipe the bottom of the skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later.)
• Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135 degrees F. Transfer steak to the plate with chicken and cover loosely with aluminum foil.
• Put the skillet back onto the heat, increase to medium-high heat, and add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
• When the peppers and onions are ready, pile them up on one side of the pan. Place the shrimp into the pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to a plate.
• To finish, turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer or stock, and cook for 1 minute. Take the pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, and shrimp on the peppers and onions. Finish with a generous squeeze of lime.
• Serve the fajitas family style with more lime on the side as well as your favorite side dishes.

FAJITAS: THE OMNIVORE RECIPE BY TASTY

Steps:

• Rub the steak with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
• In a large skillet over medium-high heat, add the seasoned steak and cook until it begins to brown, about 3 minutes. a large skillet over medium-high heat, add the seasoned steak and cook until beef begins to brown, about 3 minutes.
• Add the mushrooms and cook until tender, about 5 minutes.
• Serve the fajitas with the tortillas, salsa, beans, and rice.
• Enjoy!

STEAK (OR CHICKEN) FAJITAS

Steps:

• Slice steak into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
• Add beef strips and stir to coat, set aside.
• Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
• Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
• Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
• Return onions and peppers to skillet; stir for about one minute.
• To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

EASY CHICKEN FAJITAS

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.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!