1–2 lbs whitefish, shredded roasted chicken, or grilled skirt steak
2-3 sweet or brown onions sliced
1-2 Red pepper sliced (or a combo of red, yellow, green, or purple) (IF CLEANING OMIT)
1/2 Jalapeno or Serrano chili finely chopped to taste (IF CLEANING OMIT)
3–4 garlic cloves minced
2–3 tsp Spice Hunter’s Fajita Seasoning
Juice of 1–2 Limes approx 1/4 C
2 TBL balsamic vinegar
1/4 C Cilantro chopped in last 5 minutes of cooking
Fresh chopped cilantro sprinkled on top of fajita as a garnish when serving
Salt and Pepper to taste
Flour, brown rice and or corn tortillas (IF CLEANING use Food for Life BROWN RICE TORTILLA)
In skillet add olive oil and sauté onions, peppers, and chilies until soft. Add garlic once onions are softened. Continue cooking until caramelized. Next add meat, tofu or chicken, seasonings, lime juice, balsamic vinegar, salt and pepper. Add a little more oil if gets too dry.
Cook on low heat for up to 30 minutes or longer until flavors merry. Add cilantro just before serving. Goes well with corn squash hash, guacamole, salsa and a salad.
For a heartier dinner add yellow rice. Ole!
Note: Fajitas should be wet, but not drenched in oil.