Sizzling Fajitas: A Flavorful And Easy-to-Make Recipe

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Classic Chicken Fajitas

Ingredients:

– 1 pound chicken breast, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 onion, thinly sliced
– 2 tbsp vegetable oil
– 2 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– Salt and pepper to taste
– Tortillas, for serving
– Optional toppings: sour cream, guacamole, salsa

Instructions:

Chicken Fajitas - Easy & Flavorful!
Chicken Fajitas – Easy & Flavorful!

1. In a large skillet, heat vegetable oil over medium-high heat.
2. Add chicken slices to the skillet and season with chili powder, cumin, garlic powder, salt, and pepper. Cook until chicken is browned and cooked through.
3. Add bell peppers and onion to the skillet and cook until vegetables are tender-crisp.
4. Serve chicken and vegetable mixture on warm tortillas. Top with your favorite toppings like sour cream, guacamole, and salsa.

Shrimp and Mango Fajitas

Ingredients:

– 1 pound shrimp, peeled and deveined
– 1 mango, diced
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 onion, thinly sliced
– 2 tbsp olive oil
– 2 tsp paprika
– 1 tsp cumin
– 1 tsp garlic powder
– Salt and pepper to taste
– Tortillas, for serving
– Optional toppings: cilantro, lime wedges

Instructions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add shrimp to the skillet and season with paprika, cumin, garlic powder, salt, and pepper. Cook until shrimp is pink and cooked through.
3. Add mango, bell peppers, and onion to the skillet and cook until vegetables are tender-crisp.
4. Serve shrimp and mango mixture on warm tortillas. Top with cilantro and a squeeze of lime juice.

Vegetarian Portobello Mushroom Fajitas

Ingredients:

– 4 portobello mushrooms, sliced
– 1 red onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 2 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp oregano
– 1 tsp garlic powder
– Salt and pepper to taste
– Tortillas, for serving
– Optional toppings: avocado, salsa verde

Instructions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add portobello mushrooms to the skillet and season with smoked paprika, oregano, garlic powder, salt, and pepper. Cook until mushrooms are tender.
3. Add onion and bell peppers to the skillet and cook until vegetables are tender-crisp.
4. Serve mushroom and vegetable mixture on warm tortillas. Top with avocado slices and salsa verde.