Welcome to Tuesday’s Tasty Tidbits and Grocery Shop for FREE!!  Glad you decided to drop by and check it out.  I invite you to hook up by adding a recipe post in the Linky below so I can check out the recipes you are enjoying this week.  Also, please link back to us on your blog.  If you don’t have your own blog, just enjoy.

This recipe is something I made to go with Fajitas the other night.  it is nothing new but, I guess there is nothing really new under the sun.  it was just so tasty and the next day, it was even better.  If you have never tried it, let me recommend this melding of flavors.

I also thought I would include my easy fajitas as well, using bought, already prepared, fajita meat.  I am sorry that I forgot to take photos of the prepared feast.

MANGO PICO DE GALLO

1 large mango2 large jalepenos (or 3 small ones)1/2 poblano pepper4 large tomatoes1/2 large onion1 large lime (not key limes)1/2 bunch fresh cilantro

Chop all the vegetables and mango in very small pieces.  Squeeze the entire lime over the mixture.  Make sure this is a large, juicy lime.  put the mixture in the refrigerator for a couple of hours in order to meld the flavors.  Serve with chips or over soft tacos or fajitas.

FAJITAS  WITH CORN TORTILLAS

3 packages bought beef or chicken pre-cooked fajita meat (more or less as needed)1 1/2 sliced onions2 poblano peppers2 red bell peppers1 package fajita seasoning1-2 tbsp olive oil1 pkg corn tortillas

Slice your vegetables and mix in a gallon size Ziploc bag along with 2/3 of the fajita seasoning packet.  I just used a store brand.  Let it marinade in the oil and seasonings for about an hour.  then pour them into a skillet and saute until a little tender.  Set the vegetables aside.  put a little of the olive oil in the skillet or griddle and add the meat, sprinkling it with the remainder of the seasoning packet (if you think it is needed).  I used a griddle and spread the olive oil over it with a paper towel before adding the meat to it.  Heat the pre-cooked meat thoroughly.

Of course, fajitas and veggies cooked on a grill would be the best, but these indoor fajitas were quite easy and tasted wonderful.

Heat the corn tortillas in the microwave.  Serve them with fajita meat, the vegetable mixture, Mango Pico de Gallo, sour cream, salsa and pinto beans.

Hope you have a great week!

Hope you will share you recipes and check out other posts at Tuesday’s Tasty Tidbits!

Hi, my name is Susan and I have only been blogging for a few months but I love it. Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. but, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping and finding a bargain just makes my day.

Make sure to link up here and at Permanent Posies!

New Recipe: Mango Pico de Gallo and Fajitas!

This is also a great time of the year to begin planting your vegetable garden.  I have weeded and “turned the dirt” of my own garden.  I also started planting some cilantro, which is a one of my favorite herbs. 
Cilantro looks very similar to flat leafed parsley.  However, you can clearly tell them apart by the smell.  According to the book, The World’s Healthiest Foods, by George Mateljan, cilantro “contains numerous phytonutrients with antioxidant power including flavonoids such as quercetin, kaempferol, rhamnetin and apigenin and the phenolic acid compounds, caffeic and chlorogenic acid.”  What this all adds up to is some astounding health benefits.  In addition to its antioxidant properties, cilantro is also a blood cleaner.  How cool is this…it can help the body get rid of heavy metals such as mercury, lead and aluminum.  I remember watching a very impressive and interesting video by Jerry Brunetti, a man who cured his own terminal cancer.  He included as part of his protocol eating a handful of cilantro every day. (http://www.nuganics.com.au/2007/07/06/jerry-brunetti-food-as-medicine/)   I try to grow my own cilantro and incorporate it into as many dishes as I can.  A word of caution, cilantro is a medicinal herb and should not be overdone.  If you are using it for medicinal purposes, it is wise to ask your doctor the exact dose that is right for you.  Cilantro is wonderful in many ethnic culinary dishes.  I have a lot of fun experimenting with the herb in my kitchen….. I decided to share with you a delicious recipe that contains cilantro.  I use cilantro two ways in this dish, once in the marinade and also as a garnish.  This recipe can easily be gluten-free, depending on the tortillas you buy.  Please read the ingredient list and select tortillas that are organic and contain no genetically modified ingredients.  I used brown rice tortillas for this recipe.  Since there is so much flexibility in this dish, you can omit the meat and make it vegetarian, if you desire.
Fajitas – The Healthy WayMarinade½ cup good quality olive oil¼ cup red wine vinegar¼ cup fresh lime juice1/3 cup chopped scallion½  tsp. honey1 tsp. oregano1 tsp. ground cumin3 cloves garlic, minced1/3 cup fresh cilantroSea salt & pepper to taste
1lb boneless chicken breast, sliced or flank steak, sliced for stir fry1 organic red pepper, sliced into strips1 organic green pepper, sliced into strips1 organic yellow pepper, sliced into strips1 large onion, sliced into strips
Sprouted whole wheat tortillas or brown rice tortillas (if gluten free)Garnish: Organic tomatoes, avocado, raw cheese, organic lettuce
You can start this recipe either early in the morning or the night before serving it.  Combine all the marinade ingredients together in a glass bowl and whisk until blended.  It will be chunky.  Slice the peppers and onions into strips and put in a bowl.  Slice the meat and put in a separate bowl.  Divide the marinade in half and put half on the onion/pepper bowl and the other half over the meat.  Mix each bowl until items are coated with the juices of the marinade.  Cover and refrigerate.The next day or later in the day, preheat skillet to medium high heat and add your meat of choice.  Stir fry until meat is done.  Add the bowl of onions/peppers to the skillet and continue to stir fry at medium high heat until the veggies are to your liking.  Arrange on top of tortilla and add toppings or garnishes  of your choice.



FOR ADDITIONAL  SPRING RECIPES, PLEASE ORDER MY EBOOK!  THE COST IS ONLY $5.  http://www.innerbeautyworkshops.com/id70.html

HAPPY SPRING!!

REFERENCES
http://ezinearticles.com/?Amazing-Health-Benefits-of-Cilantro—The-Mega-Benefits-of-Eating-Fresh-Cilantro&id=1005298
http://www.nuganics.com.au/2007/07/06/jerry-brunetti-food-as-medicine/
Mateljan, George, The World’s Healthiest Foods, “Seattle: George Mateljan Foundation, 2007”

Inner Beauty Workshops: Powerhouse Spring Foods & Fajita Recipe

A Chicken Fajitas Recipe that is fast and easy to make. just follow the easy chicken fajitas recipe directions on that squidoo lens. I have included a How to make Chicken Fajitas video for you to watch.

Have you ever gone to a Mexican restaurant and ordered Chicken Fajitas? I love how they bring them out to your table on a sizzling platter! Chicken Fajitas has been one of my favorite meals for a very long time now and I really hope you enjoy this very simple Chicken Fajitas Recipe. it really does taste as good as any you would pay for in a diner!

The video explains in great detail how to make fajitas! I have made this recipe several times so I am sure you will enjoy eating these great tasting chicken fajitas!

Ingredients for Chicken Fajitas Recipe1 teaspoon pure chile powder1 teaspoon kosher salt1/2 teaspoon onion powder1/4 teaspoon garlic powder1/4 cup water3 tablespoons extra-virgin olive oil1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips1 green bell pepper-cored, seeded and cut into thin strips1 medium onion, thinly sliced2 tablespoons fresh lime juice, plus lime wedges for serving8 flour tortillas, warmed in the microwaveShredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Chicken Fajitas Recipe Directions1. in a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Chicken Fajitas Recipe

Republished by Blog Post Promoter

Chicken Fajitas Recipe

Whenever we go out to dinner with the kids, we try to ask them where they want to go to give them a bit of choice. Since we don’t go out often, we like to make it a special experience when we do. each time, my son Inevitably shouts out the name of one of his favorite places, a Mexican restaurant in our neighborhood, and when we get there, he always proudly orders for himself. Generally, he chooses one of his favorites, fajitas. As with most kids, when my son gets the chance to build his dinner the way he likes it, he’s totally game to eat!

But as much as we enjoy fajitas in a restaurant, they’re a really easy dish to recreate at home. And, in my never ending quest to turn one meal into three, I can make a double batch of the chicken and turn it into new recipes over the next couple of days (tune in tomorrow and Wednesday to see how!).

Nothing cracks me up more than watching the care with which my kids take in building their perfect fajita: the time they take picking what will go into it, the careful folding of the tortilla and then navigating that first great big bite. When a recipe is this healthy, delicious and a so much fun to make and eat, could there be a better reason to stay home for dinner?

Chicken Fajitas (Serves 4)

2 Tbsp Oil, divided2 Bell Peppers, sliced2 Onions, sliced2 Tsp Fajita Seasoning or 1 Tbsp for extra spice1 Tsp Salt, divided1 1/2 Lb Chicken Breast, cut into 2-inch strips1 Lime, juiced1/4 Cup Cilantro, chopped

Accompaniments: tortillas, sour cream, guacamole, salsa, shredded cheese, chopped tomatoes or shredded lettuce

1. Heat 1 tbsp of oil in a sauté pan over medium-high heat.2. Toss in onions and bell peppers and sauté for 5-6 minutes or until they start to soften.3. Remove onions and bell peppers from the pan onto a dish, and set aside.4. Add 1 tbsp of oil, chicken, 1 tsp of fajita seasoning and 1/2 tsp of salt and sauté for 2 minutes.5. Add onions, bell peppers, remaining 1 tsp of fajita seasoning and 1/2 tsp of salt back into the pan and cook another 2 minutes.6. Add the lime juice and cilantro to the pan and stir to combine.7. Serve with tortillas and desired accompaniments.

For even the most dedicated mothers who always want to cook for their kids, consistently finding time to do so is extremely hard. One of the most frequent questions I get from moms is, “What can I make for my kids on a Sunday that’s going to last us for a few days?” Since I know first hand the guilt a mom feels serving my little ones the exact same leftovers several days in a row, I started coming up with 3 in 1 in recipes: dishes you can make once but serve three different ways (and are just as delicious on day 3 as they are on days 2 and 1).

When it comes to Chicken Fajitas, the most common way to eat them is placed in a warm tortilla and topped with a variety of accompaniments. But what do you do if you have leftovers or even if you decide to make a double batch of it like me? in our house we use the original recipe the first night and on the second day turn it into Chicken Fajita RIce Bowls. As delicious as fajitas taste wrapped in a tortilla, when the spiced chicken and vegetables are chopped fine, mixed with cheese and beans and placed on top of warm rice, you may be inspired to serve them this way all the time!

Chicken Fajita Rice Bowl (Serves 4)

2 Cups Chicken Fajitas, (chicken & veggies) chopped into bite size pieces1 Cup Pinto or Black Beans, cooked1 Cup Mexican Cheese Blend, shredded2 Cups Brown Rice, cooked

1. Place the first 3 ingredients in a bowl and stir to combine.2. Place 1/2 cup of rice in each bowl and top with 1/2 cup of the fajita mixture.3. Serve.

I’m sure you’re starting to think, “really, what else can we possibly make after three days with the same fajita mixture that my kids will actually want to eat?” I’m here to tell you that if you make your family these chicken fajita quesadillas, there are going to be some seriously happy people all around you. just take the remaining chicken fajitas, chop it up fine, place on top of a tortilla, sprinkle on some cheese, top with another tortilla and in minutes you will have an original meal that no one but you will realize came from the same thing you had for dinner the night before! And the night before that!

Chicken Fajita Quesadilla (Serves 4)

4 Tortillas1 Cup Cheese (Mexican Cheese Blend, Mozzarella or Cheddar), grated1 Cup Chicken Fajitas, chopped (chicken & veggies)

1. Place one tortilla in a dry pan over medium heat ( I use a cast iron skillet).2. Sprinkle 1/2 cup of cheese over tortilla and 1/2 cup of chopped chicken fajita mix.3. Top with another tortilla and heat through for 3 minutes on each side or until cheese is melted and tortilla is slightly toasted.4. Repeat for the second quesadilla.5. Cut into wedges and serve.

Chicken Fajitas- One recipe, three easy meals!

Last Friday, Whole Foods was having a huge (almost 50% off) sale on their grass-fed beef.  Time to stock the freezer!!  Since I already had the beef and had a few bell peppers left over from our recent fruit & veggie delivery, I decided to make up a recipe… not often that I do that!
We LOVED how these fajita burritos turned out.  I was able to freeze half for an easy dinner later on, too!  For the taco seasoning, I used a packet that I bought at Whole Foods.  We also really love the taco seasoning from SpicesInc.com.  For something a little spicier, you could even try my homemade taco seasoning I posted ages ago.

source: Mama Jan Original
yields: 10-12 burritos

INGREDIENTS
1 pound ground beef, chicken or turkey (for vegetarian option, substitute two cans black beans)
2 cans black beans, drained and rinsed
taco seasoning
1 tablespoon extra virgin olive oil
3 bell peppers, thinly sliced (I used red, orange and yellow)
1/2 red onion, thinly sliced
1/4-1/2 pound shredded Cheddar or Mexican blend cheese
10-12 tortillas

DIRECTIONS
1. Preheat oven to 350°.
2. Cook your ground meat until brown, drain. Add 2 cans of black beans. Add in taco seasoning and cook according to seasoning’s directions.

3. Meanwhile, heat olive oil in a frying pan. Add peppers and onions. Sauté.

4. When your meat mixture and pepper mixture are ready, scoop 1/3 to 1/2 cup meat mixture onto a tortilla shell. Add a scoop of the pepper mixture and top with a small handful of cheese. Fold sides and roll into burritos.

5. Place burritos in an ungreased 9×13 baking dish. Bake in preheated oven for 12-15 minutes until the shells begin to brown.

6. enjoy! Serve with a fresh fruit salad.

FREEZER DIRECTIONSAfter rolling your burritos, place on a baking pan in the freezer for a couple hours (“flash freeze”). once frozen, roll individually in plastic wrap then place in a ziploc freezer bag. label (with the date!) and freeze for up to 3 months. Try to remove as much air as possible from the freezer bag. To cook, thaw and follow baking instructions above.

What’s Cookin’ in Mama Jan’s Kitchen?: Beef & Black Bean Fajita Burrito Recipe

Preparation time : 15 min. | Serves 4 persons

This shrimp fajita recipe was inspired by the original copycat Hard Rock Cafe Shrimp Fajita which is taken from Ron Douglas ‘ s best selling cookbook America’s Secret Recipes (get restaurant secret recipes) that contains hundreds of copy cat recipes of many popular restaurants in U. S.

Ingredients :

1 lb medium shrimp ( cleaned )1 cup chopped fresh coriander leaves2 garlic cloves (minced )1 / 3 cup lime juice4 flour tortillas1 tbsp olive oil2 large bell peppers (sliced )1 large onion ( sliced )1 / 2 cup sour cream

Procedure :

1 . make smooth paste of cilantro , garlic and lime juice .2 . Marinate shrimps with the above paste and leave for few minutes .3 . Wrap tortillas in foil and hot in preheated oven at 350 degrees F for just10- 15 min .4 . Now in a frying pan , heat oil and saute bell pepper and onion on high heatfor just 5 min until become little soft.5 . Add marinated shrimp to the onion mixture and mix well.6 . Add seasoning of salt and pepper to taste and remove the pan from heat .7 . put some prepared shrimp fajita stuffing in the center of warm tortilla and then pour 1 tbsp of sour cream and wrap to form sandwich. Delicious shrimp fajita is ready to serve.8. to get more copycat recipes of restaurant foods , refer to the cookbook America’s Secret Recipes (get restaurant secret recipes) .

Shrimp Fajita – Hard Rock Cafe Recipe Copycat

Monday, March 28, 2011 : Tomato Soup and Grilled Cheese Sandwiches

Matt and I were both a little intrigued by this recipe because it had us put all six tomatoes into the boiling broth whole, Jamie even encourages you to put them in with the stems still attached! Then, I got to use my immersion blender to blend it all to a soup consistency. It was a pretty simple recipe, and I decided to liven up the meal with some grilled cheese sandwiches. The grilled cheese made all the difference because, unfortunately, the soup was just so-so by itself. Here’s the score:

Matt: with Grilled Cheese: 4.0, without: 3

Katie: with Grilled Cheese: 4.0, without: 2.5

Tuesday, March 29, 2011 : Chicken Fajitas

Yum. again, Jamie proves to have some plain old excellent recipes. mostly, just was a normal fajita recipe with a little paprika and lime. He also had me make my own salsa to top it off. Matt and I like rice in our burritos (thank you Qdoba for introducing us to that goodness), so I made that adjustment to Jamie’s recipe. Overall, this recipe was pretty simple and super delicious. Here’s the ratings:

Wednesday, March 30, 2011 : Pot Roast Meatloaf

This recipe was intense. not only did it take a lot of ingredients, it took a lot of time and effort. So, the gist of this recipe is that you make a normal meatloaf, cook it completely, add a special sauce to the pan (onions, tomatoes, chickpeas, and other goodness), cover it with slices of bacon and rosemary, and cook it until the bacon is crispy.  I had high expectations for this dude because of all the effort. Unfortunately, I was disappointed. I think that I am just not a fan of meatloaf. Momma never made it, so I can’t get used to eating just a big hunk of meat. Matt thought it was pretty good, especially the added sauce. But, alas, we will not be making this again.

Friday, April 1, 2011 : Pan Fried Curried Cod

This recipe was a big step for me. Friday was actually the first time that I have ever cooked fish, besides shrimp that one time. first of all, I really don’t like seafood that much. Yes, I know, I live in Florida. I should love seafood. But, remember folks, I grew up in Indiana. anyway, from the get-go, I knew that I wasn’t really going to be a fan of this recipe. The cod smelled like fish. Ew. Then, I had to touch the fish. Ew. Then, I had no clue how to tell if it was done, which means that it was a little over cooked. in the end, I couldn’t get past the fishy taste. Matt thought it was ok, and would have been better if it had been cooked correctly! Oh well. too bad we didn’t go out on a high note for this last Jamie recipe! Here’s our ratings:

That’s a wrap! We’re officially done with Jame Oliver’s Food Revolution. Stay tuned for April’s cookbook and the continuation of the cookbook challenge!

Jamie Oliver – Week 5

Craving for a plate of chicken or beef fajitas? Perhaps this is one of the healthiest ways in which you can enjoy your meat as it provides a new and zesty taste that will definitely tickle your palate. Original fajita recipes are said to have originated in West Texas but it remains unclear as to who invented the recipe. Some records say that it was the Texans while others claim that it was the Mexicans who were living in West Texas who created the first fajita recipe. But no matter where this delectable dish came from, no one can ever deny the mouth-watering taste of a fajita.

There are many ways to cook a fajita. You can use all sorts of ingredients and you can even have your own choice of meat like for instance, a steak fajita. But no matter what ingredients you use, the secret to having the best tasting fajitas is in the fajita marinades. Of course, you want your dish to be really appetizing and to taste really good and you can only achieve this if you can create a very flavorful meat that you can use in your recipe. So, to help you, here are some simple fajita marinades that you will definitely enjoy:

Classic Fajita Marinade

If you want to stick to the original fajita taste, then use classic fajita marinades to flavor your dish. For this recipe, you’ll need to have half cup each of olive oil, soy sauce, and minced onion. Mix the ingredients in a bowl then add a quarter cup of vegetable oil, vinegar, and lemon juice for a little zest. Next, mix in two tablespoons of mustard and Worcestershire sauce followed by three cloves of crushed garlic. Season with salt and pepper. Pour over your meat strips, seal in an airtight bag and refrigerate overnight.

Oregano Fajita Marinade

You can also make fajita marinades in a very herbal and earthy way. This can be a great twist to your classic recipe and it is something that the health conscious will surely enjoy. To start, add half a cup of olive oil, one third cup of lime juice, quarter cup of vinegar, and a can of beer in a mixing bowl. Crush three cloves of garlic and mince one large onion and add them to the mixture too. Season it with a quarter cup of cumin, half teaspoon of salt, a teaspoon of sugar, half teaspoon of pepper, and half a tablespoon of paprika. Chop your oregano or any herb that you like and add it to the mixture. Pour over your meat slices and refrigerate overnight.

Spicy Fajita Marinade

For days when you are feeling adventurous, then spicy fajita marinades will be a perfect treat. Begin by removing the stems of four chipotle chillies and one chile de arbol. Chop them finely and put in a mixing bowl. Next, add one third cup of olive oil and the juice of 3 limes. Add four cloves of crushed garlic and minced oregano leaves. Season the marinade with salt, pepper, and cumin. Pour over fajita strips and marinate overnight.

There are still a lot of fajita marinades that you can find. Try looking in a cookbook or searching online so that you can create diversity and variation on your fajita dish. If you want, you can modify the fajita marinades or you can be inventive and create your own fajita marinades.

Are you thinking of new ways of spicing up your fajita recipe? If you and your family enjoy eating a steak fajita every once in a while, then you will surely enjoy knowing that there are a whole lot of others ways in which you can create your specialty dish. You can find a lot of fajita recipes online or in cookbooks that will really be useful in giving more life to your fajitas. But perhaps one of the most convenient ways of updating your fajita recipe is by learning different fajita marinade recipes.

Fajita marinade recipes are very easy to make and applying them in your beef fajitas will definitely make it more delectable. So, to help you, here are some examples of fajita marinade recipes that you will surely enjoy:

Herbed Fajita Marinade

One of the best fajita marinade recipes that you can do is the herbed marinade. This will definitely give you a very earthy and fresh flavor for your fajita strips to go well with the tortilla wraps. To start, prepare half cup of olive oil, one third cup of red wine vinegar, and two thirds cup of lemon juice. Mix them well in a medium sized bowl. Then, finely chop half a cup of onion and crush three cloves of garlic to add into the marinade mixture. Prepare your choice of herbs like oregano, thyme, rosemary, or whichever suits your taste and add them to the marinade as well. Season with salt, pepper, and cumin to taste. Pour over your fajita strips and marinate overnight.

Spicy Fajita Marinade

You can also spice up your fajita marinade recipes if you are feeling a bit on the adventurous side. For this recipe, prepare four chipotle chilies, one chile de arbol, a tablespoon of chili powder, and half a teaspoon of pepper flakes. Mince these ingredients and place in a mixing bowl. Then add one third cup of olive oil, a quarter cup of lemon juice, half a cup of balsamic vinegar, and two tablespoons of soy sauce. Throw in three cloves of crushed garlic and finely chopped herbs. Season with salt and pepper. Pour over beef strips and marinate overnight.

Sweet Fajita Marinade

If you are cooking for kids, then you can sweeten your fajita marinade recipes to make it more appealing. You may try this kind of marinade recipe by pouring half a cup of olive oil, one third cup of lime, quarter cup of balsamic vinegar, and a can of beer in a mixing bowl. Then, add a tablespoon of sugar, quarter teaspoon of cumin, half a teaspoon each of salt and pepper, and half a tablespoon of paprika. Chop half a cup of onion, mince cilantro, and 3 cloves of garlic for an added taste. Pour marinade over your meat and marinate overnight.

Do you love eating fajitas? Indeed, this is one dish that is very easy to prepare and at the same time healthy too. You get a complete meal with all the necessary daily nutrients that you need from the different ingredients included in a fajita recipe like protein from the meat, carbohydrates from the tortilla wrapper, and all sorts of vitamins from the vegetables that you include in the fajita.

But do you know that there are a lot of fajita recipes that you can cook? You do not need to always stick with cooking chicken or beef fajitas as there are many ways in which you can add more zest and flavor to your fajitas to make it more interesting and enjoyable to eat. To help you, here are some examples of fajita recipes that you may want to try:

Shrimp Fajita

If you want a different source of protein, something that you do not normally eat on a daily basis, then try making the shrimp fajita. This is one of the many fajita recipes that the health conscious people really love. Making this is easier as you no longer need to make fajita marinade recipes. To start, peel the shrimps and devein them. Then, place a tablespoon of olive oil on a hot skillet or pan and saute your green bell peppers and onions. Do this for about 5 minutes and remove from heat. On a separated pan, cook the shrimp in half tablespoon cooking oil until it starts to turn pink. Add in the sauted onions and green peppers. Pour in some taco sauce and add some water to keep moist and thick. Remove from the heat when everything is evenly coated and serve on a plate with hot tortilla bread.

Sizzling Steak Fajita

Another favorite among the many fajita recipes is the sizzling steak fajita. The first step is to create a marinade and flavor the steak strips. In a medium sized bowl, combine olive oil, soy sauce, vinegar, and lemon juice. Then, add mustard and Worcestershire sauce for sweet and tangy taste. Crush three cloves of garlic and add in the mixture. Season with salt and pepper to taste. Pour the mixture over the steak strips and marinate for an hour.

On a cooking pan or skillet, saute onions and pepper and set aside after cooking for five minutes. Then, add more oil and cook your marinated steak strips until brown. Add the sauted onions and pepper and serve on a tortilla wrap.