One of our favorite food to eat in Mexican restaurants have always been fajitas. Last week my son was making a batch of chicken fajitas for the week and sent me a picture. This inspired me to make fajitas for dinner. This recipe has been modified from the Vegetarian Times (one of my favorite magazine and website). The marinade recipe adds a depth of flavor to the dish. The orange juice also helps the veggies caramelize and it has a sour, spicy and slightly sweet flavor. You can easily incorporate chicken in this by adding chicken with the veggies or adding grilled chicken at the end.
Mojo Chilli Marinade Recipe
1 tbsp chopped garlic (7-8 cloves)
2 tbsp chopped shallots or onions
1/4 cup olive oil
1/2 cup orange juice
1 tbsp lemon juice
1 tbsp chili powder
1 tsp cumin powder
1/4 tsp pepper powder
salt to taste
In a blender or food processor, blend all ingredients to a smooth paste.
Ingredients for Fajita
green, red and yellow peppers – 3 medium sliced
button or portabella mushroom – 200 g, sliced
onions -2, sliced
1 tsp oil
grated cheese (optional)
olives 1 tsp (optional)
sour cream (optional)
To the marinade, add vegetables and mix.
Let it marinate for 30 minutes to 2 hours.
In a heavy skillet, add oil and then add vegetables and cook. Stirfry in small batches.
Heat tortilla in a hot pan. Place on a plate, add veggies, salsa, and the other toppings. It can also be served on rice as a rice bowl.