Chick'n Fajitas
Marinade:
juice of 1 large orange
juice of 2 medium limes
juice of 1 lemon
1 tablespoon olive or vegetable oil
2-3 garlic cloves, finely minced
1/3 medium onion, sliced
1 handful cilantro, roughly chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon turmeric, optional
1/4 teaspoon ground coriander, optional
1/4 teaspoon cayenne powder
1 teaspoon garlic salt
few grinds fresh pepper
salt, to taste Fajitas:
1 package (8 ounces) chickenless chicken strips (I use Gardein or Trader Joe's)
1 tablespoon oil
1/4 red onion, sliced
1/4 onion, sliced
1 garlic clove, minced
1/2 medium red bell pepper, sliced
1/2 medium green bell pepper, sliced
1/2 medium purple bell pepper, sliced, optional
6 corn tortillas or 4 medium flour tortillas, heated
1. Prepare the marinade by mixing all marinade ingredients in a glass, non-metallic bowl or zip top bag. Add in your chickenless strips and coat pieces evenly. Marinate for at least 4 hours or up to 2 days. If possible, go longer and marinate at least overnight for maximum flavor potential!
2. Over medium-high heat, add 1 tablespoon oil in a hot skillet. Carefully add the chickenless chicken strips and cook until slightly charred and browned, about 7-10 minutes, stirring often.
3. Once you get a nice crispy edge, pour about a 1/3 cup of the marinade on the strips to infuse more flavor and to de-glaze the pan. Keep stirring and scraping the pan. All those charred bits = flavor!
4. Once most of the liquid has evaporated, add in your onions, garlic and bell peppers, stirring constantly to prevent sticking. Taste for salt, and add a little if necessary.
5. Cook for another 4-6 minutes or until veggies are slightly charred, tender yet crisp. Serve in piping hot tortillas with your favorite toppings.
I like Don Hector's Fresh Guacamole and tapatio hot sauce.
Source of recipe: This is my take on my Aunt Argelia's recipe. She would often make this for our family when she came into town from Mexicali.
SO HOW'D IT GO?
this recpie is just amazing, really tastes authentic mexican. i don't usually like bell peppers but i loved them in this recipe. the sauce is a little time consuming if you squeeze the juice yourself but well worth it! thank you!
Thanks for the feedback! It tastes authentic because it is! :) It's my aunt's recipe, just veganized.
this recpie is just amazing, really tastes authentic mexican. i don't usually like bell peppers but i loved them in this recipe. the sauce is a little time consuming if you squeeze the juice yourself but well worth it! thank you!