I don’t care who you are or what diet you follow, you like fajitas. I’m a Pavlovian victim to the sound of the sizzle. Seeing that cackling cast iron skillet of smoke emerge before me and getting hit with palpable waves of acid, spice, and onion is quintessentially fajita. Oh, the drama. Oh, the fun of putting each one together exactly the way you want it. They’re universally loved for the aforementioned, but who knew it was easy to make them at home, too?
I made these for us a few weeks ago, and we LOVED them; I’ve made them twice since. Not surprising, but they’re better than a restaurant. I’m not sure why I never dabbled in real fajita making before this, ie the marinade, the vegetables, the fixings, but I’m not going back to not making them. The dazzling spectacle is missing, but I don’t mind; the taste makes up for it.
As always I’m offering more of a template here; a marinade for meat that is interchangeable with steak (skirt or flank), chicken (breast or thigh), pork (tenderloin), even fish or shrimp if you’re in the mood. Serve with whatever you like, but my mandatories are the fajita veggies (duh), guac or avocado (always), pico de gallo or salsa, hot sauce, cilantro, cheese & sour cream if you do dairy, all piled on top of greens (or flour tortillas if that’s your thing). All piled on with more hot sauce. I love the extra spice, even if I sound like a dog with a hairball for twenty minutes after I eat it. Hope that makes you want to enjoy this, too.
We cannot make sustainable change with food, our bodies, or our surrounding habits until we honestly explore and get curious about our relationship with each of them. Mindset change is not easy, but so, so worth it.
Being healthy starts with learning to cook simple foods in easy, delicious ways with approachable and practical recipes and techniques.
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