Easy Chicken Fajitas – in one pan!

 

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What’s for dinner?  Ugh, that dreaded question.  Even this home cook wants to prepare an easy weeknight dinner that doesn’t keep me in the kitchen after I’m already exhausted from work, the gym, errands…..you know what I’m saying.  In this busy world of fitting way too much into a day we need an easy, one pan meal that cooks for a mere 25 minutes and comes out absolutely delish!!  And to make it even more fantastic, it’s Mexican!  So get out the sombreros and set Pandora to Mariachi music, you’ll have the time with this speedy dinner!  Ole!

Easy Chicken Fajitas - in one pan!
 
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These delicious and flavorful fajitas come together in a snap in just one pan!
Author:
Recipe type: main course, chicken
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
  • 1- 1½ pounds of chicken breasts - sliced into thin strips
  • 1 yellow bell pepper - sliced thin
  • 1 red bell pepper - sliced thin
  • 1 green bell pepper - sliced thin
  • 1 yellow onion - sliced thin
  • 1 cup salsa ( I used an all natural salsa verde)
  • 2 Tablespoons olive oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1½ teaspoons salt
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • corn, wheat or flour tortillas for serving
  • chopped cilantro for garnish (optional)
  • sour cream (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl combine chicken, veggies, salsa, oil and spices.
  3. Toss so that all ingredients are covered with the spices.
  4. Spread chicken mixture evenly onto a sheet pan (cookie sheet) lined with foil.
  5. Bake for 25 minutes until the chicken is cooked through and the veggies are tender.
  6. Serve with tortillas and garnish with sour cream and cilantro if desired.

 

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Try serving them in whole wheat or corn (my favorite) tortillas.  I love them with my easy refried beans and/or Mexican rice for a complete meal.  Or for a fresh twist pair them with my guacamole salsa.

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Mini tostadas with a healthy twist…

mini.tostadas.1 There’s not one person I know who doesn’t love Mexican cuisine.  It seems as though it has something for everybody.  My personal favorite is fajitas.  You get all the good stuff on that accessory plate; pico de gallo, sour cream, guacamole, lettuce and cheese.  It’s like a miniature buffet just for me!  That’s how I feel about these mini tostadas.  They’re layered with lots of great ingredients that taste amazing together.  The vessel itself is an oven baked corn tortilla.  So, no deep fried tortilla chip guilt!! The last time I was in Mexico I was blown away by the street food vendors called “antojitos” which translates to little cravings.

Mexico has one of the most extensive street food cultures in Latin America.  They are primarily present in the morning and evening as they’re not intended as the formal meal of the day which is in the mid-afternoon.  The majority of the food these food vendors serve is centered around corn products and talk about authentic.  It’s really a sight to see and a taste to try. I hope you enjoy these mini tostadas, the oven baked corn tortilla chips are great for taco salad and served with guacamole, salsa, or refried beans as an appetizer.  Serve them with a homemade margarita and your friends might never leave!

5.0 from 1 reviews
Mini tostadas with a healthy twist...
 
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These mini tostadas are made with oven baked corn tortillas and layered with delicious and colorful ingredients. They're great as an appetizer or a min dish.
Author:
Recipe type: appetizer, what's for dinner
Cuisine: Mexican
Serves: 2-4
Ingredients
  • 4 corn tortillas - cut into fourths
  • refried beans (see recipe link above)
  • guacamole(see recipe link above)
  • sour cream or crème fraiche
  • 1 diced tomato
  • jalapeno slices - from a jar, I used the mild variety
Instructions
  1. Preheat the oven to 400 degrees
  2. Place the tortillas on a baking sheet.
  3. Spray with non stick cooking spray and sprinkle with Kosher salt.
  4. Bake for approximately 6 minutes until browned and beginning to get crispy.
  5. Turn the tortillas over and continue to cook for an additional 5 minutes until browned and crispy.
  6. Note - cooking times are approximate depending on your oven. These take a bit of practice and careful watching so they do not get overdone. But, once you get it you'll know the exact amount of time needed to cook them for the next time you make the dish.
  7. Build the tostadas by layering the refried beans, guacamole, tomato, sour cream and jalapeno in that order.
  8. Ole'. You're well on your way to a Mexican fiesta!!

mini.tostadas.2 Ole’.  You’re well on your way to a Mexican fiesta!!

Guacamole Salsa

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Guacamole = yummy

I’m a huge fan of the avocado with its smooth and creamy texture and its subtle flavor.  It’s also a nutritional powerhouse with all of those good mono unsaturated fatty acids.  This guacamole salsa could not be easier; just 5 ingredients.  Chop, mix, serve and enjoy.  Your friends will say, “what’s in this?   It’s sooooo good!”

You can also mash the avocado and then add the other ingredients for a smoother more dip-like consistency as opposed to a fresh, textured salsa.

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Guacamole Salsa
 
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Author:
Recipe type: Salsa
Cuisine: Mexican
Serves: 2-3
Ingredients
  • 1 avocado - diced
  • ½ of a red onion- diced
  • 1 medium tomato - diced
  • 1 jalapeno pepper (ribs and seeds removed) - minced
  • handful of cilantro - chopped
  • juice of ½ a lime
  • Kosher salt to taste (approximately ½ teaspoon)
Instructions
  1. Mix the avocado, red onion, tomato, jalapeno and cilantro in a bowl.
  2. Juice the lime over the mixture and stir to combine.
  3. Add the Kosher salt and mix again.
  4. Serve as a salsa with chips or warmed corn tortillas or as a garnish on your tacos.

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Fresh Mex Turkey Tacos

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No doubt that Mexican cuisine is one of my favorites.  But I really love the fresh and healthy style of Mexican cooking.  No fried greasy beef-filled tortillas smothered with melted cheese here!  The avocados, tomatoes, peppers, lime and fresh herbs blend together so well both for their visual beauty as well as their marriage of fresh flavor.

I say this as humbly as I can but this was one of the best meals I’ve created in a good number of days.  It was a beautiful flavor forward meal.  The fact that all these beautiful ingredients are in season helped considerably.

I served the turkey tacos along with a broccoli slaw salad with a sweet rice vinegar dressing and a guacamole salsa.  My girlfriend was totally speechless over this dinner.  Of course, her mouth was full most of the time so……..

Enjoy!  As always, I welcome your comments and any ideas on additional ingredients you might add.

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Fresh Mex Turkey Tacos
 
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Author:
Recipe type: What's For Dinner?, Main course
Cuisine: Mexican, Taco
Serves: 4
Ingredients
  • 8 corn tortillas
  • 1 pound ground turkey
  • 2 Tablespoons of all natural preservative free Taco Seasoning (I used Penzy)
  • ½ Tablespoon cumin
  • 6 radishes - thinly sliced into rounds
  • Sour cream for serving
  • Chopped cilantro for garnish
Instructions
  1. Brown the ground turkey in a skillet over medium to medium-high heat. Add ⅔ cup water, the taco seasoning and cumin.
  2. Simmer until the water is absorbed, stirring occasionally.
  3. Warm the tortillas on a griddle pan or skillet or in the oven wrapped in foil.
  4. Serve the ground beef in the warm tortillas garnished with guacamole salsa, radishes, sour cream and chopped fresh cilantro (optional)

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