Friday, April 22, 2011

Imaginary Chicken Fajitas

Mexican food is a serious affair in our house. My husband, the bona-fide Tex-Mex addict, lived in a few states where Mexican food is literally non-existant. Not only is it impossible to to find as much as a Taco Bell in these desolate wastelands but even a trip to purchase tortillas at a local grocery store is a lost cause. In these situations, hurting for his fix, he would even go as far as to buy corn meal and attempt making his own tortillas even though he seldom ever cooked.

So when I decided I wanted to attempt to make meatless chicken fajitas I knew it was a task not to be taken lightly. So I was careful with my grocery shopping and took my time in the kitchen. I loved the results but more importantly my husband was floored. This is a quick and easy recipe and your carnivores won't know what hit them!

What I Used:
1 package Morning Star Meal Starters Chick'n Strips
1 small yellow onion
1 small yellow bell pepper
Mission brand fajita style flour tortillas
Store brand Mexican blend shredded cheese
Store brand fresh pico de gallo (or fresh salsa)
3 tablespoons olive oil
1/2 tablespoon cumin
1/2 tablespoon garlic powder
2 cups shredded lettuce
2 small, ripe Haas avocados
1 lime
Pinch of sea salt

How I Prepared It
VERY Simple Fresh Guacamole
Cut avocados in half longways, remove the seed and scoop out the insides into a medium sized bowl
Add the juice from the lime and pinch of sea salt
Mash the mixture together until smooth

Empty Morning Star Chick'n Strips into a large microwave safe dish. Pour about 1.5 tablesppons olive oil over the strips, mix until well coated and microwave for about 2 minutes or until well thawed.
Slice yellow bell pepper and onions into thin, two inch long strips.
Heat remaining 1.5 tablespoons olive oil in a large skillet. Sautee onions and peppers until tender.
Add chick'n strips to the skillet. Stir in cumin and garlic powder. Continue cooking until heated through.
Heat tortillas and fill with chick'n mixture. Add guacamole, lettuce and pico de gallo or picante sauce and cheese.

How It Turned Out
We loved it. We didn't have enough leftovers and I made it again the very next night. One of the greatest things about this recipe is that it's far less expensive then having fajitas in most Mexican restaraunts at $12 - 15 per person. This recipe made six, good-sized fajita tacos for about $15. They're just as good, better for you and vegetarian!

How It Rates
4 out of 4 stars! This recipe is fast, simple and fantastic. Time in the kitchen is about 25 minutes. I look forward to making it again!

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