Fajitas, Courtesy of Dr. AP! September 27, 2010Posted by Angela @ Making Food for Friends in dinner, meat, vegetarian.
Tags: fajitas, lightlife
We have another “cooking with my brother” post today! You may remember back in the summer, when my brother Adam and his wife Jen came to visit and we grilled chicken pitas outside. They were in town again this past weekend, and we spent Saturday night having a few drinks and making delicious fajitas (meat and non-meat for me). At our house, we eat more than our share of burritos, tacos, and enchiladas, but for some reason, never fajitas. This shall not be the case going forward! They were so good, and even though a fajita is similar to a taco and a burrito, the taste is still so different that it provides a nice changes of pace from our usual meals. We picked up a skirt steak for the carnivores and I grabbed a package of Lightlife Chick’n Strips for myself, and headed home to cook.
Doesn’t Adam wear that Anthropologie apron so well?
Steak and Vegetarian Chick’n Fajitas
1 lb skirt steak
1 package Lightlife Chick’n Strips
2 packets of fajita seasoning (or a mix of your favorite taco spices–chipotle, red pepper flakes, cumin, etc)
2 tbs oil
1/4 cup water
1 green pepper, julienned
1 red pepper, julienned
1 small onion, julienned
8 soft tortillas
Salsa or other sauce as desired
Shredded cheese (not authentic, but delicious!)
Prep your marinades (one for meat, one for veggie, if you are cooking both): in small bowls, combine the fajita seasoning, 1/4 cup of water, and 1 tbs vegetable oil. Whisk thoroughly.
Thinly slice the skirt steak into bite-sized strips and put in the bowl to marinate while you prep the rest of your ingredient. Do the same with the fake chick’n.
While this is happening, slice up your peppers and onions.
Heat two skillets on the stove over medium-high. When they are nice and hot, add the marinated proteins to the skillets. When the steak is cooked, and the marinade has simmered down (you might need to drain it a bit if you have too much marinade in there–you don’t want the pan to be watery), add the sliced peppers and onions and continue to cook with the proteins.
While that is happening, get your tortillas ready. I like to steam mine in the microwave, wrapped in paper towels with a sprinkling of water on the towels.
When everything is ready, it’s time to assemble and eat! We ate ours with sour cream:
and salsa, and cheese! DELICIOUS! Thanks, Adam and Jen!