I could eat Mexican/Tex-Mex food almost every day. It’s so flavorful, easy and delicious. My kids don’t like too much ground beef so they aren’t wild about tacos, but they do like fajitas. They like to eat them deconstructed instead of wrapped up in the tortilla. On nights that we have fajitas they usually eat a cheese quesadilla with meat and pepper strips on the side. My daughter also adores tomatoes so she just eats her tomatoes on the side. They are learning to like avocado and other fajita fixins.
This fajita recipe is more of a method than a recipe. There are no exact measurements, which is how I cook most often. Don’t be intimidated by this. Experiment in your own kitchen! This is how you will learn to be a seasoned chef and can make a meal out of almost anything in your fridge and pantry.
These are almost like cheater fajitas because the meat is not marinated, but they are still good. I don’t have time for marinatin’ and all that jazz. I love these fajitas because they are so quick and easy and can be easily adapted no matter what food philosophy you follow (vegan, vegetarian, paleo, gluten free/dairy free, or just real food).
If you don’t eat meat, substitute with large strips of portablello mushrooms.
If you don’t like grains and carbs, serve on a big salad or wrapped up in a lettuce “shell”.
If you are gluten free but still like a shell, use a sprouted corn tortilla.
If you are dairy free, just don’t use cheese or sour cream as condiments.
If you are like me and just like real food, load it up however you want and nom nom nom nom! Whew my mouth is watering!
Ok, on to the “recipe”.
Start with a piece of meat. For this example I used steak. Flank or skirt work well, but you can use chicken, shrimp or no meat at all. Pat meat dry, and season liberally with the following. Sea salt, pepper, cumin, oregano, chili powder, and garlic powder. See how much seasoning I put on it? It’s quite a bit. Alternatively, you could slice the meat first and season the sliced meat. Both methods work well.
Heat one tablespoon of expeller pressed coconut oil (no coconut taste) in a cast iron skillet over med-high heat. Place meat in cast iron skillet and brown on both sides. Don’t overcook. It doesn’t have to be cooked all the way through at this point. You are just wanting a deep sear like the photo above at this point. Take out meat to rest on a cutting board after both sides are browned.
While meat is browning, chop up your vegetables. I like peppers, onions, mushrooms, and fresh garlic.
Put the veggies in the same pan that the meat was in. Add those same seasonings that you put on the meat. This time not quite as liberally. Sautee over medium high heat until crisp tender. You don’t want them to be mushy, but you don’t want them raw either. This only takes about 5 minutes for my stove. Yours may be different.
After the meat has rested, slice into thin strips and add back to the pan with the vegetables. Continue to cook until your meat is cooked to desired doneness. I prefer medium to medium-well.
Take a bite of the meat and veggies to taste test. Do they need more flavor? Add some more of any of the seasonings that are lacking. Shake shake shake baby!
See? Easy! Now serve the way you prefer. In a bowl with toppings, on a salad, in a lettuce leaf, on a sprouted corn tortilla, or on a homemade flour tortilla.
I like to serve mine with cheese, organic sour cream, fresh salsa, and guacamole. Ay yay yay! Delicioso!
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