7/12/2023 0 Comments FajitasTry our vegetarian tacos packed full of spice-roasted vegetables and black beans for a bit of protein. Our simple shredded chicken tacos are full of flavor thanks to well-seasoned chicken and a bright and creamy cilantro sauce. We highly recommend homemade flour tortillas! Here’s how we make them - there’s even a video to guide you through the easy recipe. Grab your favorite fajita toppings - we always have avocado or fresh guacamole, one or more salsas like pico de gallo or tomatillo salsa, and some lettuce, sour cream, and cheese. Adding the sliced chicken and steak directly into the skillet will reheat them. To serve, slice the steak and chicken, then add to the pan with shrimp and vegetables. Otherwise, use a splash of chicken stock. If you have some in the house, adding a splash of tequila or a light beer works wonders. Cook the shrimp until the shrimp are firm and opaque throughout.įor the last step, we enhance the sauce in the pan with some extra liquid. Just as the peppers and onions finish, move them to one side of the pan and add the shrimp. Just throw them into the same pan and cook until they begin to soften.Ī s the veggies cook, you’ll notice that they release some moisture, which mixes with the flavor stuck on the bottom of the pan leftover from cooking the chicken and steak. Now it’s time for the veggies and shrimp. Transfer the steak to the plate with chicken and cover with foil to rest. We cook our steak to medium, which means an internal thermometer will read close to 135 degrees F. Cook it on both sides until brown on the outside and slightly pink on the inside. Strip steak or flank steak is straightforward to cook. Use the same pan you used to cook the chicken in to cook the steak. We do this for juicy pork chops, too! Next, transfer the cooked chicken to a plate and cover with foil while preparing the steak and shrimp. Brown one side of the chicken in a pan, flip it, turn the heat down to low, and cover with a lid.Ĭooking the chicken over low heat with the lid helps to keep the chicken moist and tender inside. For the juiciest chicken, we use our go-to method for cooking chicken breast. You can use chicken breast (like we do) or chicken thighs. When it comes to cooking, start with chicken. Merely dust the shrimp with fajita seasoning before cooking. We use the same seasoning for the chicken, which turns into a flavorful crust after cooking. As a result, the steak tastes terrific, and it’s extra tender. To get around this, rub the steak with fajita seasoning and salt in advance.īy adding the salt 30 minutes before cooking, it has a chance to improve the flavor and texture of the meat. They cook quickly but can be a bit tough. It’s strong in flavor and works beautifully with chicken, steak, and even shrimp.įor the steak fajitas, we use flank or skirt steak. In it, we mix ancho chili powder, cumin, garlic powder, oregano, and smoked paprika. Our homemade chili powder inspired our fajita seasoning mix. We don’t use a wet marinade and instead use a simple spice rub. Because of the quick cooking time, we’re okay with taking a bit of time to marinate the meat. Thanks to a garlic citrus marinade, these easy chicken fajitas are juicy and ultra-flavorful.įajitas cook quickly. We’ve shared fajitas on Inspired Taste before. With our clever recipe, you can get these on the table in no time. I know cooking three proteins for dinner seems like a lot, but it’s not as difficult as you may think. We love it so much that we were determined to replicate it at home. Seeing a big sizzling plate of chicken, steak, and shrimp come to the table doesn’t get much better. Whenever we order fajitas, we always order the combination. Related: We love these veggie quesadillas.
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