I love Mexican food, especially fajitas.  Given my corn and avocado food allergies I don’t really eat it at restaurants because it’s just too risky to deal with.  But that doesn’t mean I can’t make it at home. And it’s way more healthier than what you would get in a crappy place like Chilis!  Note: I do not use soy sauce or any kind of pre-packed sauce for this.  Just fresh spices and herbs, chicken, veggies and some good ol’ olive oil.  So enjoy and Live Healthy, baby!

Serves 4

Ingredients: (use organic when you can!)

Seasoning/Marinade: (you can make more and store it for later use)

• 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon crushed chicken bouillon cube
• 2 tablespoons chopped cilantro
• 1 teaspoon rock salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Other items:

• 1 1/2 pounds organic whole skinless, boneless chicken breast, cut into 1/2-inch strips
• 3/4 red onion, sliced thin
• 1 red bell pepper, sliced lengthwise and thin
• 1 red bell pepper, sliced lengthwise and thin
• 4 ounces cremini mushrooms, sliced thin
• 1 tablespoon olive oil
• Fresh lime
• Low carb flour tortillas (I love these or anything whole-wheat or spinach)
• Salsa (I buy fresh, organic salsa at Whole Foods in the refrigerated section, trying different brands every time.)

 

Instructions:

Place chicken to a large bowl and add the dry seasoning ingredients. Rub the seasoning all over the chicken.  Add olive oil and mix again.  Add cilantro and mix again.  You can omit cilantro if you do not like the taste but it definitely adds an herby kick! Cover with plastic wrap and refrigerate for at least 1 hour.  I like to keep this marinated for about 1-2 hours in the refrigerator so that the ingredients really stick to the chicken.

Heat 1 tablespoon of olive oil on high heat in a large nonstick wok until hot. I use restaurant grade wok straight from Chinatown. Add onions then red and green peppers.  Add salt and stir-fry for 2 minutes.  Add mushrooms and continue to stir-fry for 1 more minute.  Remove and place in clean bowl.  Do not overcook the veggies in this step because you want them to be a little crunchy. Note: When I’m feeling saucy,  I add marinated artichokes to this dish.  It’s a fantastic addition and you can buy a jar at the market and then cut the pieces up and add into the stir-fry.

Add chicken into the same wok and cook over high heat stirring occasionally until the chicken is cooked through, about 5 minutes. Add stir-fried vegetables into the wok and mix with the chicken.  Cook for 1 more minute.  Check to see that chicken is cooked through (cut a piece with a knife and make sure there is no pink).  Add additional salt and pepper to taste. Remove from the heat, squeeze fresh lime over fajitas and mix again.

Transfer the fajitas to a large serving bowl and serve with the warmed tortillas, salsa and lime wedges. To keep down the lbs (pounds), omit adding cheese and sour cream to this dish.

Sonia’s Suggested Pairing: Ice-cold Corona w/lime.