Chicken fajitas are just as good and healthy-as what you put in the tortilla. Colorful peppers, fresh salsa and guacamole add lots of flavor not fat.
Fajitas perhaps not the healthiest item on the menu at your local Mexican restaurant, but if you do the dish at home can be a tasty, nutritious and low-fat meal without all the high-cal accessories. Skip Cheddar or taco-blend cheese and sour cream and decorate your tortillas with homemade fresh salsa and guacamole.
Colorful Peppers Are Pretty-And Pretty Good for You!
Sweet, medium, and hot peppers all come in a variety of bright colors and eat colorful foods are good for you. You can easily make delicious fajitas with only green pepper, but throw in a red, orange, yellow or purple and the bowl comes alive visually as well as "tasteful".
Salsa with fresh tomatoes Rocks
A can of good quality chopped tomatoes will work in salsa, but nothing beats the taste of fresh, juicy, ripe tomatoes, and you can choose a black, big or small-Roma, cherry, beefsteak, grape, you name it. And salsa is one of those courts for which there are as many recipes as there are cooks do. Idea is to experiment, try different combinations of ingredients, keep it simple and have fun.
Guacamole with four ingredients
Some people tend to complicate guacamole with too many ingredients from onions and tomatoes to the chopped egg and herbs, tasty, perhaps, but unnecessary. The truth is, you can just mash the flesh of an avocado, spread it on a piece of flat bread, and have a delicious snack.
Allowing avocado be star guacamole, mash it (with a fork or pestle, never put it in a food processor!) With some minced garlic, a drizzle of fresh lime and a sprinkle sea salt. Measurements can vary with your taste, but four ingredients are all you need to make nice simple and real-tasting "guacamole.
Chicken fajitas with Peppers
Ingredients
* 1 pound cat, boneless chicken breast, sliced into thin strips
* Many different colorful pepper, sliced into thin strips (about 2 cups)
* 1 medium yellow onion, sliced vertically into thin strips (about 1 cup)
* Sea salt, to taste
* Freshly ground black pepper, to taste
* Ground chili powder to taste
* Olive
Preparation
Toss the chicken in a bowl with a drizzle of olive oil, salt, pepper and chili powder. Let stand at room temperature for about 30 minutes.
In another bowl, throw the peppers and onions with a drizzle of olive oil, salt, pepper and chili powder.
Heat a grill pan or cast iron skillet over medium-high heat until hot. Add a tablespoon of olive oil and chicken. Cook until the meat begins to brown, threw several times and the meat is cooked through, about 5 minutes. Place chicken in a bowl and wipe out pan.
Add another tablespoon oil to the pan along with pepper and onion. Cook until the vegetables begin to show sear marks, stirring often. Return chicken to pan, toss with the vegetables and season with salt and pepper.
Served with warm tortillas, fresh tomato salsa and guacamole.
Fresh Tomato Salsa
Ingredients
* About 1 pound fresh ripe tomatoes, diced
* 1 / 2 cup red bell pepper, diced
* 1 small jalapeno, minced
* 1 chipotle pepper in adobe sauce, minced,
* 1 / 2 small white or red onion, minced
* 1 large garlic clove, minced
* 1 tbsp coriander, chopped
* 1 / 2 teaspoon smoked hot paprika
* Sea salt, to taste
Preparation
Mix all ingredients in a bowl by hand for a chunkier salsa or in a food processor if you like it smoother.
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