SUNNY'S QUICK SIZZLIN CHICKEN FAJITAS
Provided by Sunny Anderson
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: In a large resealable plastic bag, add the chicken, olive oil, lime juice, chile powder, cumin, onion powder, garlic powder, salt and a few grinds of black pepper. Seal, squish around a bit to mix and leave at room temperature for 15 minutes.
- For the veggies: In a large bowl, combine the peppers and onions blend and lime zest. Season with salt and pepper, toss together and set aside.
- On a large, seasoned cast-iron griddle on medium-high heat, add the chicken right from the marinade and spread it out so it doesn't steam; you may have to cook it in batches. Cook until the chicken is light golden and cooked through, 4 to 5 minutes. Once a batch is finished, try to pile it on a cool area of the griddle until you finish the rest or pile in a bowl. Once done with the chicken, cook the veggies the same way.
- Pile the chicken and veggies back onto the griddle and gently spritz and sprinkle just enough beer to allow the griddle to steam a bit while tossing the chicken and veggies together just to warm through. Drink the rest of the beer. Serve with the fixins: tortillas, avocado, lime wedges, cilantro, salsa, chopped tomatoes and shredded cheese.
SIZZLING PONZU FAJITAS
Lime Ponzu, which is a lime seasoned soy dressing, gives these fajitas a burst of savory and tangy flavor.
Provided by Kikkoman Recipes
Categories Onions
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
- Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
- For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
- Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
- Garnish with cilantro.
SIZZLING PONZU FAJITAS
Flank steak is marinated in a tangy blend of ponzu sauce and lime juice, then grilled and served with all the classic fajita fixings.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 10
Steps:
- Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
- Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
- Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 37.2 g, Cholesterol 25.3 mg, Fat 9.9 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 3.1 g, Sodium 1222.9 mg, Sugar 2 g
SIZZLIN' FAJITAS
These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.
Provided by Tara Daley
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 16
Steps:
- Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
- Remove steak from marinade and shake off excess; discard remaining marinade.
- Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
- Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
- Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
- Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g
CHILI LIME PONZU MARINADE
Popular in Japanese cooking and adaptable to many recipes, ponzu is a citrus-flavored sauce, often used as a dipping sauce for sushi and tempura. Good for grilled shrimp, chicken or beef. Increase or decrease proportions accordingly.
Provided by gailanng
Categories Japanese
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a ziploc bag and marinate for at least 4 hours or up to 8 hours. For shellfish, marinate only for about 30 minutes. Remember to season your meat with salt and pepper before grilling.
Nutrition Facts : Calories 40.2, Fat 0.3, Sodium 2.7, Carbohydrate 14.1, Fiber 3.8, Sugar 2.3, Protein 0.9
SIZZLING PONZU FAJITAS
Flank steak is marinated in a tangy blend of ponzu sauce and lime juice, then grilled and served with all the classic fajita fixings.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 10
Steps:
- Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
- Peppers 'N Onions: Saute red and green pepper and onion in cooking oil with garlic in a large skillet over high heat 4 minutes, or until tender.
- Grill flank steak to desired doneness. Slice and serve with tortillas and vegetables. Garnish with cilantro.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 37.2 g, Cholesterol 25.3 mg, Fat 9.9 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 3.1 g, Sodium 1222.9 mg, Sugar 2 g
SIZZLING STEAK FAJITAS
I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.
Provided by JKRunning
Categories Meat
Time 45m
Yield 18 fajitas, 18 serving(s)
Number Of Ingredients 19
Steps:
- Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
- Preheat grill (temperature should be high).
- Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
- Grill the onions until nicely browned, 3 to 5 minutes per side.
- Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
- Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
- Place the tortillas on grill (15 seconds per side).
- To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.
Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3
SIZZLING TURKEY FAJITAS
Kids love to try new flavours and this Mexican recipe for turkey fajitas would be no exception. And it's a low-fat healty option as well!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet on medium-high, heat olive oil. Toss turkey with chili powder, cumin, garlic, salt and pepper. Add to skillet and sauté until turkey is cooked through. Add onion and peppers and sauté for 5 minutes more or until turkey is browned and peppers are tender crisp.
- Warm flour tortillas in microwave for a few seconds. Divide fajita mixture among tortillas and top with 2 slices of avocado, sour cream, green onion and coriander. Fold and serve.
- Serve with refried beans or salsa for a delicious adition.
Nutrition Facts : Calories 600.8, Fat 34.1, SaturatedFat 8.4, Cholesterol 122.4, Sodium 331.3, Carbohydrate 31.4, Fiber 7.6, Sugar 5.4, Protein 43.3
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