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Summer Fajitas

by June 14, 2012
filed under Life
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Summer Fajitas

So, it’s summer. At least, theoretically, it’s summer. As I write this, it’s hailing outside, so I could be wrong. But in the hopes of influencing the weather back to the summery side of things, I’m going to share a light, summery recipe: Fajitas!

The secret to making excellent fajitas is to marinate the meat overnight — really let that flavour soak into it. I recommend using a bowl to marinate your chicken or steak. If you don’t have a bowl big enough for your purposes, use a freezer bag, but put it in a bowl so that any leakage is caught before it gets all over your fridge. Trust me on this; your fridge will smell amazing, but the cleanup is a tremendous pain.

Fajitas are a delightfully flexible meal. You can make them with chicken or steak or leave out the meat entirely for a vegetarian option. If you’re leaving out the meat, make the marinade anyway and use it to fry your vegetables.

For a light meal, just wrap up the meat and/or veggies in a tortilla. If you’re looking to serve a full dinner-type meal, add rice. This recipe works well with brown rice as well as white. There are many flavors of tortillas out there and many options for additional toppings, but I’m going to share the way I usually do this.

Fajita Marinade

Do this the night before you plan to serve this meal! Don’t worry, it takes, like, five minutes.

¼ cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
A drop or two of liquid smoke seasoning

Approx 1 pound of chicken or steak, cut into strips

Mix all ingredients together, and soak your strips of meat in the marinade overnight. Make sure to put it in the fridge so that the meat doesn’t spoil.

To serve

1 small onion, sliced
1 green pepper, cut into strips
1 red pepper, cut into strips
1 spicy pepper, such as an Anaheim or Serrano pepper, cut into strips
1 small zucchini, cut into short sticks.

Pour the meat and the marinade into a large frying pan. Fry until the meat is almost done.

Add your sliced veggies to the meat and stir until they are just beginning to become tender.

Serve wrapped in the tortillas of your choice!

I recommend adding some combination of the following:

Sour cream
Salsa
Guacamole
Sliced avocado
Shredded cheese
Sliced tomatoes

Be careful not to overstuff your tortillas! This is a very messy meal. Don’t say I didn’t warn you!


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