This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.
Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet
Ingredients
1½poundboneless skinless chicken breastsliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version
For the marinade:
2tablespoonlime juiceabout 1 large lime
1teaspoonground cumin
1teaspoonchili powder
1teaspoongarlic powder
1teaspoonsea salt
1teaspoonpaprika
1teaspoonground coriander
½teaspoonfreshly ground black pepper
For the fajitas:
2tablespoonavocado oil
1white onionlarge sliced, OR yellow onion
1red bell pepperseeded and sliced
1yellow bell pepperor green, seeded and sliced
1tablespoonfresh cilantrochopped for garnish, optional
1avocadosliced, for garnish, optional
2limequartered, for garnish, optional
Instructions
In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.
Reheating Instructions
Heat fajitas in a sauté pan over medium-high heat until heated through.