Fajitas

Fajitas

I fell in love with this Mexican entrée the first time I had it. Hot sizzling veggies- what’s not to love? Fajitas are typically served with tortillas and rice; but you can eat them just as they are, like stir-fry. At a restaurant, they are a huge platter of sizzling veggies (and meat) served with Spanish rice, beans, guacamole, sour cream and tortilla. Me and my sister, we both love fajitas and always end up sharing it.

It is best if you have a grill at home- veggies will have the beautiful grill marks. If not, a flat skillet would work too.

Fajitas are almost always a meat-oriented dish. Meat (steak, pork, chicken) is sauteed with peppers and onions. I always have to customize my fajitas with extra veggies. Do try this soul-satisfying dish.

Ingredients:

• -Peppers (more color the better) - 2; sliced 1” long
• -Onion- Vidalia (red onion); 1 large
• -Zucchini -1, sliced into ¼” rounds
• -Mushroom- sliced, 1 cup
• -Jalapeno- 1, sliced 1” long
• -Oregano-1 tsp
• -Cumin powder-1tsp
• -Olive oil-1 tbsp or PAM oil spray
• -Cilantro-1 bunch, roughly chopped
• -Lemon juice- 1 tbsp
• -Salt as needed

1. Spray the flat skillet with PAM or oil. Place the peppers, onion, zucchini and mushroom so they don’t overlap much. You can do this in batches as well.
2. Let then cook for about 2min. Flip the veggies and let it cook again for 2min.
3. Now sprinkle a tsp of salt and the cumin+oregano. Let it sizzle for a min more. You will smell the wonderful peppers sizzling. Add lemon juice and remove from stove. Garnish with cilantro.
4. Do NOT burn the veggies. Once you add salt, the veggies will start to give out water, which makes the fajitas juicy!