Most of us have had fajitas at our favorite Mexican restaurant. That little skillet on the grill coming out to the table sizzling can be very appetizing! However, you can make your own fajitas at home while you are celebrating the beautiful weather outside. We do not even use a little skillet, we put ours directly on the grill wok.
I love the thought about fajitas being flexible, people can choose the type of protein in them whether it be sliced chicken, beef, pork or fish. I love mine made out of tofu, Smiling Hara’s tempeh, No Evil Foods plant meat or even portabello mushrooms. You can even be flexible with the vegetables included. My husband likes to add summer and zucchini squash and broccoli. But I really love mine best with my choice of protein, bell peppers and onions. We serve our fajita on a whole grain tortilla with chopped tomatoes, cilantro, salsa, grated low fat cheese and avocado.Use what is available at your local farmers markets or garden.
Here is my recipe for fajitas and a celebration menu for the last big weekend of summer!
End of Summer Menu
Fajitas with All the Trimmings
Cucumber and Cabbage Slaw
Use your choice of chicken, beef, pork, tofu, tempeh or plant meat extra firm sliced into ¼ inch slices, cutting it along the wide part of the block instead of slicing the long ways (You can even use seafood but if you are using a filet, cook it separately in some foil with the marinade. If you use fish or meat, choose those that has been caught and raised using sustainable methods)
Juice from one lime
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
Sliced green and red peppers
One onion sliced
8 ounces of mushrooms sliced
1 clove garlic minced
Fixins: chopped tomatoes, chopped avocados or guacamole, shredded cheese and lettuce
Light up the barbeque grill and get it ready. Toss all vegetables in a small amount of oil in a large bowl. In a separate bowl, mix lime juice, 1 tablespoon of olive oil, cumin, chili powder, salt and pepper and marinate tofu or chicken in the mixture. In a wok made for the barbeque grill or cast iron skillet, begin to cook vegetables over the fire until they begin to brown and caramelize. Add the tofu and cook until slightly crisp and brown.(If using meat, tempeh or plant meat grill it first and place cooked meat on a platter and then grill the veggies. Add the chicken back to the vegetable mixture at the very end.) Pour remaining marinade over the top and let the flavor go through. Take off the vegetable mixture off the grill and serve in warmed tortillas with all the fixins.
Cucumber and Cabbage Slaw
Slice garden fresh cucumbers and cabbage and marinate in a little oil and vinegar. You can add a pinch of sugar, salt and cumin if desired.
Since it is in the end of summer and almost the beginning of fall, you can make a sangria with a nice collection of fruit. You will may be able to find some local peaches and raspberries along with some apples. These make a great combination. See if you can find some locally pressed cider or if you live in WNC, you will find an array of locally made hard ciders so you may not even need the wine. What I love about this is that you have some flexibility how much fruit, fruit juice and wine you want to add. You can make amazing mocktails also since not everyone may want alcohol.
My hope as a registered dietitian nutritionist in Asheville is to inspire you to make something delicious from local, seasonal and healthy ingredients!
As the fall harvest comes in, I will begin sharing some fall recipes and other information that I hope that you will love.