Chicken or Veggie Fajitas #glutenfree #caseinfree
Fajita Seasoning is one of my absolute favorite go-to spices to have on hand in the pantry. We use it for salad dressings, chicken or veggie fajitas. Sometimes it adds a nice kick to breakfast tacos, too. Here are few of my favorite recipes to give you a little inspiration:
2 tsp chili powder
1 tsp salt
1 tsp smoked paprika
1 tsp raw cane sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
Mix together the ingredients for the fajita seasoning and store in an air-tight spice jar or container.
Tip: Make sure your spices are gluten-free (McCormick’s single ingredient spices are usually a safe choice but always check the labels).
2 tsp olive oil
1 1/2 skinless boneless chicken breasts
1-2 tsp fajita seasoning
1 large onion, sliced
1 Anaheim pepper, deseeded and sliced
1 Poblano pepper, deseeded and sliced
1 large jalapeño, deseeded and sliced
6-7 GF corn tortillas
Tip: Not all corn tortillas are created equal so make sure to find a gluten-free and wheat-free brand.
Wash, rinse and dry the peppers before prepping.
Sprinkle the seasoning on the chicken breasts. Heat oil in a large cast iron skillet and cook the chicken for about 10 minutes over medium high heat until cooked through, flipping once or twice. Remove and set aside on a cutting board. Add the onions, hatch pepper (or Anaheim) and jalapeño. Cook until the vegetables are tender, about 12-15 minutes. Slice the chicken in long strips and add back to the skillet. Squeeze the lime over the chicken and vegetables and stir for 2 minutes more before serving. Sprinkle with a little kosher salt.
Meanwhile, place a wet paper towel on a microwave safe plate. Stack each tortilla on the paper towel and spray with olive oil. Wrap the paper towel around the stack and microwave for 1 minute to make them pliable. Serve the corn tortillas with the fajitas and your favorite GF salsa and guacamole.
1 tbsp olive oil
1 red bell pepper
1 yellow bell pepper
2 medium zucchini
1 small onion, sliced
1 large jalapeño
1 Anaheim pepper
1-2 tsp fajita seasoning
6-7 corn tortillas
Wash, rinse and dry the bell peppers, zucchini, jalapeño, Anaheim pepper and lime. Deseed the peppers and cut into strips. Sprinkle with the fajita seasoning.
Heat oil in a large cast iron skillet and cook the onion, Anaheim and jalapeño peppers for about 10 minutes over medium heat. Add the bell peppers and zucchini. Cook until the vegetables are tender, about 10-15 minutes. Squeeze the lime juice over the vegetables before serving. Sprinkle with a little kosher salt.
Prep your corn tortillas and enjoy!
Southwestern Steak Salad
0.75 lb grass-fed sirloin steak
Red leaf or romaine lettuce
Your Choice of Organic Veggies: red bell pepper, mushrooms, celery, red cabbage, cherry tomatoes, carrots, Persian cucumbers, avocado, sweet corn, shallot or red onion
1/2 cup black beans, cooked and drained
Handful of cilantro leaves (optional)
Olive oil (or ghee)
Freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Fajita seasoning, to taste
Light agave nectar (or honey), to taste
Preheat the oven to 400 degrees F.
Season the steak with a drizzle of olive oil, salt and pepper. Heat a cast iron skillet or grill pan over medium high heat. Sear the steak for 2-3 minutes per side then place in the oven to finish cooking to desired doneness. Set aside and let rest before slicing into bite size pieces.
Mix together the red wine vinegar and olive oil. Start by adding 1/4 teaspoon fajita seasoning and 1/4 teaspoon light agave nectar. Whisk together and taste. Continue adding fajita seasoning and agave until you reach a preferred level of spice.
Wash and rinse the veggies before prepping. I like to roast the red bell pepper and mushrooms in the oven with a little olive oil, salt and pepper.
Divide the lettuce, veggies and black beans in two large bowls. Pour the vinaigrette over the salads then add the beef. Enjoy your nutritious bowl of delicious!