BREAKFAST FAJITAS
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
- In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
- Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
- Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
- Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
- Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
SAVORY BEEF FAJITAS
"My family loves beef, and I love to use the slow cooker, so this dish pleases everyone," writes Twila Burkholder of Middleburg, Pennsylvania. "The meat comes out nice and tender to create these tempting fajitas."
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place beef in a 3-qt. slow cooker. Combine the next 7 ingredients; pour over beef. Cover and cook on low for 6-7 hours., Add onion, peppers and jalapeno. Cover and cook 1 hour longer or until meat and vegetables are tender. , Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on each tortilla. Add desired toppings. Roll up.
Nutrition Facts : Calories 225 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 264mg sodium, Carbohydrate 19g carbohydrate, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
SUPER SAVORY SHRIMP FAJITAS
Make and share this Super Savory Shrimp Fajitas recipe from Food.com.
Provided by Sherrybeth
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all seasonings and mix well.
- Take out 1 tbsp for later use.
- Combine the seasoning blend with 1/4 cup olive oil, garlic and shrimp.
- Toss to mix well. Set aside.
- Heat the 2 tbsp of olive oil in skillet and saute onions until softened.
- Add peppers and continue to saute until tender.
- Sprinkle the reserved tablespoon of seasoning blend over vegetables and stir to mix well.
- Remove the vegetables from the skillet and set aside. Add shrimp to skillet and cook until shrimp are cooked through.
- This will only take about 3 to 5 minutes. Add the vegetables back into the skillet and toss to combine.
- Serve in warm tortillas with cilantro, juice of lime, and sour cream.
SWANNY'S KILLER FAJITAS
This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.
Provided by Huge
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
- Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
- Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
- Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
- Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
- Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
- Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
- Top with any other desired toppings; repeat with remaining tortillas and ingredients.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 19.7 g, Cholesterol 49.2 mg, Fat 12.6 g, Fiber 3.6 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 136.3 mg, Sugar 3.4 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
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