As promised in my previous blog entry, Homemade Rocks! Sizzling Tortillas, here is my chicken fajitas recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. The grilled zucchini is for my vegetarian daughter, but it was so good we all ended up adding it to our tortillas. Some topping ideas for the table include: grated cheese (such as sharp cheddar or Monterey Jack), guacamole or sliced avocado, diced tomatoes, lettuce, olives, jalapeno peppers, fresh cilantro, salsa, sour cream or lime wedges. Any leftovers can be made into delicious sandwiches, a salad, quesadillas, or tacos.

Marinated Grilled Chicken or Beef Fajitas
Serves 4
2 tablespoons canola oil
2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 large garlic clove, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
1-1/4 to 1-1/2 pounds beef skirt steak or boneless chicken breasts (cut horizontally in half), or cutlets, or a mixture
1 tablespoon canola oil
2 large red bell peppers, washed, cored seeded, and cut into strips
1 sweet onion (such a Vidalia), thinly sliced
12 7-inch flour tortillas

1. For the marinade, combine all of the ingredients in a small bowl, mix well, and set aside. If you plan to marinate the beef or chicken in a bowl rather than a zip-lock bag, use a large bowl to make the marinade. Using a fork, pierce the beef or chicken all over to allow the marinade to seep in, then place it in a l1 gallon zip-lock bag. Add the marinade, seal (or cover with plastic wrap) and refrigerate for at least 30 minutes, or overnight.
2. Heat the oil in a large skillet over medium-high heat. Add the pepper and onion and sauté for 10 minutes. Remove from the heat, cover, and set aside.
3. To grill the beef or chicken, preheat the grill. The chicken will take longer to cook than the beef, so if you are serving both, start the chicken first. Have a clean platter ready for the cooked meat. Grill the chicken for approximately 10 to 12 minutes on each side, or until the juices run clear when the chicken is pierced with the tip of a knife. Grill the beef for approximately 6 to 8 minutes on each side, or to desired doneness. Transfer to the platter.
4. As an alternative, to broil the beef or chicken, preheat the broiler. Arrange the beef or chicken in a broiler pan lined with foil. Broil the chicken for approximately 12 minutes on each side, the beef for approximately 7 minutes on each side. Transfer to a platter.
5. While the meat is cooking, heat the tortillas according to package directions You can also heat them on the grill just before serving by toasting them for a minute or two on each side. Wrap the tortillas in foil to keep them warm.
6. Using a sharp knife and a chopping board with gutters to catch any juices, slice the cooked beef or chicken, against the grain, about ¼-inch thick on the diagonal and serve immediately with your toppings.

Timesaving Tip: Cut the beef or chicken into ¼-inch strips before marinating. This will cut the marinating time down to about 15 minutes, as the flavor will be more quickly absorbed into the meat. A grill rack will be necessary for the grill, but the strips can also be broiled or sauteed.

Variation: You can replace the chicken or beef with peeled fresh large shrimp. Marinate for about 20 minutes, then grill, broil, or saute for just a couple of minutes on each side…shrimp cook quickly. For vegetarian fajitas, marinate tofu, portobello mushroom, or your favorite vegetables in the marinade for about 30 minutes, then grill or broil to desired tenderness. Slice into strips before serving.

Advance Preparation: The beef or chicken should marinate for at least 30 minutes, and up to 12 hours. The sauteed pepper-onion mixture can be made 2 days in advance, keep covered and refrigerated, reheat before serving.

More about Chicken, Main Courses