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  Chicken breast/Turkey breasts / 1 1/4 pounds flank steak / london broil / sirloin steak, trimmed of fat and cut into thin strips 1 1⁄4 Pound, boneless and skinless, trimmed of fat and membrane and cut into thin strips
  Red onion 1⁄4 Large, coarsely chopped
  Salsa 1⁄2 Cup (8 tbs) (Store-Bought Or Homemade)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄3 Cup (5.33 tbs) (2-3 Limes)
  Crushed red pepper flakes 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Red onions 2 , thinly sliced
  Bell peppers 2 , thinly sliced (Red Or Yellow)
  Flour tortillas 12
  Chopped fresh cilantro 1 Tablespoon
  Sour cream/Yoghurt 1 Tablespoon
  Avocado/Guacamole 1

1. Place the chicken or meat strips in a medium-sized shallow glass or ceram ic bowl and add onion, salsa, cilantro, lime juice, and red pepper flakes. Cover and let stand at room temperature for no more than 1 hour, or refrigerate for 4 hours.
2. Preheat oven to 250° F.
3. Heat a large nonstick or cast-iron skillet over a medium flame and add oil. When the oil is hot, add the onions and peppers. Cook for 10-15 minutes, or until the vegetables begin to soften and brown. Remove to an ovenproof dish and set in the oven to keep warm.
4. Wrap the tortillas in aluminum foil and place in the oven to warm.
5. Reheat the skillet over a high flame and add the chicken or meat strips. Cook about 2-3 minutes, or until browned, turning once. (If using poultry, be sure strips are cooked through the flesh should just turn white but still be juicy.)

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2514 Calories from Fat 774

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 18.3 g91.3%

Trans Fat 0.1 g

Cholesterol 336.7 mg112.2%

Sodium 4128.7 mg172%

Total Carbohydrates 266 g88.5%

Dietary Fiber 37.1 g148.3%

Sugars 49.8 g

Protein 172 g344.1%

Vitamin A 81.9% Vitamin C 574.1%

Calcium 31.2% Iron 92.1%

*Based on a 2000 Calorie diet


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