It’s Friday! Since everyone seems to be on Spring Break in Mexico, I have been craving some Mexican food. Fajitas are one of my favorite things to order when I go out to eat. I get a kick out of watching everyone in the restaurant turn their head when they hear the sizzling skillet come out of the kitchen. For my recipe, I like to use goat cheese crumbles and plain sheep’s milk yogurt in place of sour cream. My husband said he didn’t even miss the real sour cream! My favorite sheep’s milk yogurt is this one. Go to their website to check out locations where you can find it.
I also like to use uncooked corn tortillas. They taste so much better than the pre cooked ones and they really don’t take much more time to make. I have found that these corn tortillas don’t fall apart as much as others meaning I can pack them full of tasty chicken and veggies. The best thing about these fajitas is that they can be baked on one pan. It’s an easy way to make a heathy and delicious weeknight meal. It makes at least 4 servings so I take my leftovers for lunch! Enjoy!
Healthy Weekday Fajitas
Ingredients
- 2 lbs. Sirloin or Strip Steak
- 3 Chicken Breasts
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1 Red Bell Pepper
- 1/2 Red Onion
- 2 Portabello Mushroom Caps
- Uncooked Gluten Free Corn Tortillas (I like these
For Marinade:
- 1/2 cup Lime Juice
- 2 Garlic Cloves- diced
- 1 1/2 tsp. Paprika
- 2 tsp. Cumin
- 1 1/2 tsp. Onion Powder
- 2 Tsp. Chili Powder
- 1/2 tsp Salt
- 1/2 tsp. Pepper
- 3 Tbs. Olive Oil
Optional Toppings
- 1 Avacado- mashed
- 1 (6oz) Sheeps Milk Yogurt- Plain
- 1 (4oz) Crumbled Goat Cheese
- 1 Lime
Instructions
- Trim and slice steak and chicken into small strips. Place in large zipper freezer bag.
- Slice bell peppers, red onion and portabello mushrooms into strips. Place in the freezer bag with the chicken and steak.
- In a small bowl, mix together the lime juice, garlic, paprika, cumin, onion, chili powder, salt, pepper and olive oil. Pour over the veggies and meat in the freezer bag and seal.
- Allow the veggies and meat to marinade on the counter for 15 minutes or 4 hours in the fridge.
- Heat the oven to 450 degrees.
- Pour the veggies and meat onto a large cookie tray, keeping any extra marinade in the bag. The extra marinade can be discarded.
- Spread the veggies and meat evenly on the tray. Bake for 15-20 minutes, or until meat is fully cooked.
- Cook tortillas according to the packaging. Usually you will cook the tortillas in a skillet or cast iron pan over medium to high heat for about 30 second per side.
- Assemble fajitas with meats and veggies. Top with avacado, plain yogurt, and goat cheese crumbles.
- Squeeze a wedge of lime over the top and enjoy!
I hope you have had a fantastic week and a fun weekend ahead! And keep on posting Spring Break photos!
