juice of 1 large orange
juice of 2 medium limes
juice of 1 lemon
1 tablespoon olive or vegetable oil
2-3 garlic cloves, finely minced
1/3 medium onion, sliced
1 handful cilantro, roughly chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon turmeric, optional
1/4 teaspoon ground coriander, optional
1/4 teaspoon cayenne powder
1 teaspoon garlic salt
few grinds fresh pepper
salt, to taste Fajitas:
1 package (8 ounces) chickenless chicken strips (I use Gardein or Trader Joe's)
1 tablespoon oil
1/4 red onion, sliced
1/4 onion, sliced
1 garlic clove, minced
1/2 medium red bell pepper, sliced
1/2 medium green bell pepper, sliced
1/2 medium purple bell pepper, sliced, optional
6 corn tortillas or 4 medium flour tortillas, heated
1. Prepare the marinade by mixing all marinade ingredients in a glass, non-metallic bowl or zip top bag. Add in your chickenless strips and coat pieces evenly. Marinate for at least 4 hours or up to 2 days. If possible, go longer and marinate at least overnight for maximum flavor potential!
2. Over medium-high heat, add 1 tablespoon oil in a hot skillet. Carefully add the chickenless chicken strips and cook until slightly charred and browned, about 7-10 minutes, stirring often.
3. Once you get a nice crispy edge, pour about a 1/3 cup of the marinade on the strips to infuse more flavor and to de-glaze the pan. Keep stirring and scraping the pan. All those charred bits = flavor!
4. Once most of the liquid has evaporated, add in your onions, garlic and bell peppers, stirring constantly to prevent sticking. Taste for salt, and add a little if necessary.
5. Cook for another 4-6 minutes or until veggies are slightly charred, tender yet crisp. Serve in piping hot tortillas with your favorite toppings.
I like Don Hector's Fresh Guacamole and tapatio hot sauce.
Source of recipe: This is my take on my Aunt Argelia's recipe. She would often make this for our family when she came into town from Mexicali.