WHAT ONION TO USE FOR FAJITAS RECIPES

MIXED FAJITAS WITH PEPPERS AND ONIONS RECIPE | MYRECIPES

Mixed Fajitas with Peppers and Onions Recipe | MyRecipes image

These mixed chicken-and-steak fajitas feature traditional Mexican flavors such as cumin, lime juice, chili powder, and fresh cilantro. Serve with refried beans and rice for a complete meal.

Provided by Terry Conlan

Yield 12 servings (serving size: 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro)

Number Of Ingredients 18

Ingredients

1?¼ pounds flank steak
1 cup fresh lime juice (about 6 limes)
? cup beer
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced
1?¼ pounds skinned, boned chicken breast
Cooking spray
1 tablespoon olive oil
2 cups vertically sliced onion (about 2 large onions)
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
12 (10-inch) flour tortillas
1?½ cups diced seeded tomato (about 1 large)
½ cup minced fresh cilantro

Steps:

Trim fat from steak, and score a diamond pattern on both sides of steak.
Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
Warm tortillas according to package directions.
Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.

Nutrition Facts : Calories 378 calories, CarbohydrateContent 38.7 g, CholesterolContent 57 mg, FatContent 12.4 g, FiberContent 3.3 g, ProteinContent 26.8 g, SaturatedFatContent 3.5 g, SodiumContent 444 mg

VENISON FAJITAS RECIPE | ALLRECIPES

Venison Fajitas Recipe | Allrecipes image

I tried this one evening and now my family asks for it all the time.

Provided by kellyb

Categories World Cuisine Latin American Mexican

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 teaspoons seasoned salt
¼ teaspoon garlic salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1?½ pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed

Steps:

Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

Nutrition Facts : Calories 687.9 calories, CarbohydrateContent 78.8 g, CholesterolContent 96.4 mg, FatContent 23.2 g, FiberContent 5.6 g, ProteinContent 38.7 g, SaturatedFatContent 5.3 g, SodiumContent 1357.1 mg, SugarContent 4.9 g

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