Quick and Easy

Hasta la vista, fajita take 2

Oh yum. I cooked 2 nights in a row. And posted about it! Mark this date down, because heaven only knows when it will happen again.

On a side note, I just watched Gidget do a dive off the couch to get to the floor. It’s hysterical – she stretches full-out and lands on all 4 paws. Jump…soar…..thunk. I got a half-hearted attempt on video. She’s winding down and is curled up on the blanket next to me as I type.

If I ever figure out how to upload video on here, I will show some action shots of the zoo.

On another side note, since we got her, I have seen more of The Man than I have in the last couple of years, I think. He’s actually home and playing with her before I pull into the driveway. It’s a nice change of pace around here.

All right. Back to food. I have been making this tweaked Cooking Light fajita recipe for years. With my last Natural Farms order, I got a couple packages of Grandma Ferdon’s GF tortillas. I figured I would try them out tonight.

Another Steak Fajita Recipe
Based on a recipe from The Cooking Light Cookbook

2 ribeye steaks
1 tsp cumin
1 tsp chili powder
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/8 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp olive oil
1/2 a red bell pepper
1/2 a yellow bell pepper
1/2 a green bell pepper
1/2 a red onion
1 lime
4 GF tortillas

Slice the steaks into 1/4″ strips and place into a zipper bag or bowl. Add the spices and 1 tbsp of the olive oil. Seal and shake to coat the meat. Place in the fridge while you prep the veggies.

Clean and slice the peppers and onion into 1/4″ strips.

Defrost the tortillas if using frozen, like I did.

In a skillet, heat the remaining tablespoon of olive oil over high heat. Add the spiced meat and the sliced veggies, reduce the heat to medium and cook, stirring often, until the veggies begin to soften and the meat is cooked as you like it (no more than 8 minutes or you’ll have shoe leather).

Slice the lime in half. Squeeze half of the lime over the meat and stir. Turn off the burner and then squeeze the other half of the lime over the meat. Stir well.

Split into 4 portions and place onto your tortillas. Roll ’em up and eat.

And try to keep the dog away from your plate.

Oh, the tortillas. While I don’t find them as tasty as the ones I make from scratch, these will definitely do in a pinch and I will keep them on hand.
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