E: We love fajitas in our house. It was actually the first meal we shared together. Sam took me to Margaritaville in Capitola and we shared fajitas for lunch on our first date. He likes to order beef, chicken and shrimp fajitas. At home I will sometimes make the trio for a special occasion. This time around I incorporated more vegetables. It was fun selecting what veggies to put in my taco and sometimes substituting out the chicken. I made the salsa ahead of time.
Instead of using the fajitas pre-packaged seasoning envelopes with preservatives, just make your own. I sometimes add lime juice at the end too. Okay, enjoy.
1/8 teaspoon new mexico chili
1/2 teaspoon garlic salt
½ teaspoon cumin
1 teaspoon onion powder
1/8 teaspoon paprika
salt and pepper
1 green pepper, cut into slices
1 red onion, sliced
1 cup mushrooms, sliced
3 tomatoes, sliced
1 zucchini, cut into large sticks
1 avocado sliced
1 queso fresco, cut into wedges
1 chicken breast per person
Combine all of the seasoning ingredients and set aside.
Use a meat mallet to even out the thickness of the chicken. Place a plastic bag over the chicken to avoid a hot mess. Bring a pan to medium heat, add canola oil.
Cook the chicken breast on each side for about 5 minutes or until fully cooked. Set aside leave the lid on to avoid dryness.
Season the vegetables separately. Saute each of the vegetables separately with olive oil and set aside.
Arrange all of your ingredients on a plate. Cut the avocado and cheese. Warm up tortillas and eat with salsa.