FAJITA SEASONING RECIPE | ALLRECIPES
This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Provided by Traci Meeds
Categories Seasoning Mixes
Total Time 5 minutes
Prep Time 5 minutes
Yield 3 tablespoons
Number Of Ingredients 9
Steps:
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
- Use immediately or store in an airtight container for later use.
Nutrition Facts : Calories 20.9 calories, CarbohydrateContent 4.6 g, FatContent 0.4 g, FiberContent 0.8 g, ProteinContent 0.4 g, SaturatedFatContent 0.1 g, SodiumContent 595.8 mg, SugarContent 1.4 g
FAJITA SEASONING RECIPE | BBC GOOD FOOD
Make your own spice mix using storecupboard staples. Use in fajitas instead of a ready-made spice mix, or rub onto meats and vegetables for an extra dose of flavour in other meals
Provided by Esther Clark
Categories Condiment
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1 small jar
Number Of Ingredients 6
Steps:
- Put all the ingredients in a bowl and mix to combine. Tip into a small jar or container and store in a dark, cool place. Use as you wish, adding 1 tsp at a time to a dish according to taste.
Nutrition Facts : Calories 14 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.06 milligram of sodium
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Reviews 4.9
Total Time 30 minutes
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Calories 369 calories per serving
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
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Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 369 calories per serving
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
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Reviews 4.3
Total Time 35 minutes
Category main-dish
- Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.
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From bbcgoodfood.com
Total Time 5 minutes
Category Condiment
Calories 14 calories per serving
- Put all the ingredients in a bowl and mix to combine. Tip into a small jar or container and store in a dark, cool place. Use as you wish, adding 1 tsp at a time to a dish according to taste.
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From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
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