This fajita recipes goes well with
a host of meat types, including seafood
and shellfish (I just happened
to have a ribeye steak on-hand
when making these)...
Servings: (4)
Prep. 10 Mins. |
Cook: About 15 Mins.

Posted: by Sandra


1 lb. beef, moose, or venison, cut into thin strips against the grain
--(or shrimp/prawns)
1 tablespoon olive oil
1 onion, julienned
½ yellow bell pepper, julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
6 crimini mushrooms, sliced
1 clove of garlic, chopped
½ cup water
3 tablespoons fajita seasoning
--(or click here for my recipe: Sandra's Fajita Seasoning Blend)
4 (10”) flour tortillas

Topping options:
--cheddar cheese, shredded
--mozzarella cheese, shredded
--1 roma tomato, chopped
Sandra's Fajita
Seasoning Blend
--sour cream
--slices of jarred pickled jalapenos


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken, beef, (or shrimp that takes even less time than meat), etc., and sear until meat (or seafood) is cooked through, and then remove to a plate, and set aside.

Add yellow, red, and green julienned bell pepper, 1 julienned onion, and 6 sliced crimini mushrooms, and cook for 2 minutes. Add the garlic, tossing to combine and cook for 30 seconds. Add 1/2 cup water and 3 tablespoons of  Sandra's Fajita Seasoning Blend to the skillet, and bring to a boil, and then let the sauce reduce by half. Add the meat back to the skillet and cook for 2 more minutes to heat through.

Serve filling wrapped in tortillas that have been heated (I just place mine on my electric burner set to low for a couple of seconds per side), and then add your desired toppings. – Enjoy!


sandra said...

These fajitas are splendid...I hope you give them a try!

HiLLjO said...

I am trying them tonight; I'll link to this in my own blog post when they're eaten!

sandra said...

Wonderful, HiLLjO - Let me know how they turn out for you!!


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