Fajitas With Spicy Coleslaw Recipes

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MAMA'S FAB-U-LOUS FAJITAS



Mama's Fab-u-lous Fajitas image

My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.

Provided by mrsderrer

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 10

¼ cup lime juice
¼ cup chopped fresh cilantro
½ jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 ½ pounds beef skirt steak, cut across the grain into 1/2-inch strips
1 yellow onion, cut into 1/2-inch strips
3 red bell peppers, cut into 1/2-inch strips
2 teaspoons vegetable oil, divided, or as needed

Steps:

  • Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
  • Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
  • Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
  • Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 4.3 g, Cholesterol 17.8 mg, Fat 7.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 20.2 mg, Sugar 2.1 g

MEXICAN COLESLAW



Mexican Coleslaw image

Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.

Provided by Christin Mahrlig

Categories     Side Dish

Time 15m

Number Of Ingredients 13

3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons lime juice
1/2 packet taco seasoning
1 (14-ounce) bag coleslaw mix
1 cup shredded red cabbage
1/2 cup black beans, rinsed and drained
1/2 cup cooked corn kernels, (preferably grilled corn)
1/2 cup diced red pepper
1/3 cup finely diced red onion
1/3 cup chopped fresh cilantro
2 jalapenos, (seeded and finely diced)
1/4 cup pepitas

Steps:

  • Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
  • In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
  • Add mayonnaise mixture and stir to combine.
  • Cover and chill for at least 30 minutes.
  • Sprinkle with pepitas just before serving.

SPICY CHICKEN FAJITAS



Spicy Chicken Fajitas image

Spicy Chicken Fajitas- flavorful marinated chicken, peppers, and onions make a tasty Mexican meal. Load these fajitas up with lots of toppings for maximum flavor.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 16

4 tablespoons vegetable oil, (divided)
2 tablespoons lime juice
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken breasts, (cut into thin strips)
1 red bell pepper, (cut into strips)
1 green bell pepper, (cut into strips)
1 jalapeno, (cut into thin strips)
1 medium sweet or yellow onion, (halved and sliced)
8 (6-inch) flour tortillas
sour cream, shredded Mexican cheese blend, sliced avocado, salsa for serving

Steps:

  • Combine 2 tablespoons of oil, lime juice and spices in a medium bowl. Add the chicken and stir to coat it evenly. Cover and refrigerate for 1 to 8 hours.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the peppers and onion and cook until crisp-tender. Remove to a plate.
  • Add the remaining tablespoon of oil to the skillet. Cook chicken for 5 to 6 minutes or until no longer pink. Return the pepper/onion mixture to the pan. Once warm, remove from heat.
  • Warm the tortillas either in a nonstick skillet or in the microwave.Spoon the chicken mixture down the center or each tortilla and top with desired toppings.Serve.

Nutrition Facts : Calories 178 kcal, ServingSize 1 serving

STEAK FAJITAS



Steak Fajitas image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound skirt steak
3 multi-colored bell peppers, cut into thick strips
1 large yellow onion, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1/4 cup packed fresh cilantro leaves
Iceberg lettuce, shredded
1/2 cup sour cream
8 small flour tortillas, warm

Steps:

  • Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
  • Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
  • Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
  • Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
  • To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
  • Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS



Sweet and Spicy Pork Fajitas with Corn and Mushrooms image

Grill sweet and spicy marinated pork chops for fajitas that are also filled with tender corn and mushrooms.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
1 lime, juiced
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, sliced pickled jalapenos, salsa, shredded pepper Jack cheese, chopped red onions

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

SWEET-AND-SPICY BEEF FAJITAS



Sweet-and-Spicy Beef Fajitas image

A clever blend of seasonings gives these quick-cook fajitas sizzle!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 10

1 1/2 pounds beef boneless sirloin steak
1 tablespoon vegetable oil
3/4 cup Old El Paso™ salsa (any variety)
1/3 cup ketchup
1 to 2 tablespoons packed brown sugar
1 tablespoon Dijon mustard
6 Old El Paso™ flour tortillas (8 inches in diameter)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired

Steps:

  • Cut beef into beef strips. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)
  • Heat 12-inch skillet or wok over high heat. Add oil; rotate skillet to coat side.
  • Add beef; stir-fry 2 to 3 minutes or until golden brown; drain. Stir in salsa, ketchup, brown sugar and mustard. Cook and stir 1 to 2 minutes or until hot. Serve in tortillas with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg

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