Fast & Flavorful Fajitas
This fajita recipe is my go-to dinner when I don’t have much time to cook. It’s delicious, simple and always a hit. Need I say more?
2 chicken breasts (about 8 ounces total), sliced Or 2 portobello mushrooms (6 ounces total), sliced
Half of a large red onion, sliced
One small red pepper, sliced
One small yellow pepper, sliced
3 tablespoons olive oil
½ teaspoon salt
1 heaping teaspoon taco or fajita seasoning
8 small tortilla
Guacamole & sour cream, to garnish
Cilantro, to garnish
2 avocados – peeled, pitted and mashed
1 clove garlic, crushed
juice of 1 lime
1/2 teaspoon salt
pinch of cayenne
Slice the chicken (or mushrooms), onion, and peppers into ½” thick strips. Toss them in a bowl with the salt and seasoning.
In a large non-stick skillet, heat the oil over high. Once hot, add the fajita mixture. Cook for one minute. Then, reduce the heat to medium. Cook for about 5 minutes. Add several tablespoons of water to the skillet to prevent the spice mixture from sticking and burning. Cook for an additional five minutes, or, until the chicken is cooked through and the onions and peppers are slightly charred.
To prepare the guacamole, place the mashed avocados in a bowl. Add the remaining ingredients and stir to combine.
Warm the tortillas. Transfer the fajita mixture to plates and serve immediately.
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