Fajita Extravaganza!

One of my favorite memories from this summer was gathering with 3 other couples (and 11 kids) at our friend's house for a fajita and sangria party.  (You can find the sangria recipe here.)  The weather was perfect for the kids to swim, the food was delicious and there ain't nothing wrong with a fajita any time of year!  Here are the recipes I use.  Use them at your next Mexican fiesta and you will be a big hit with your friends!

Fajita Extravaganza!

Chicken Fajitas (adapted from allrecipes.com)

1/4 c. freshly squeezed lime juice
1/4 c. water
2 T. extra virgin olive oil
4 cloves garlic, smashed
2 t. soy sauce or Bragg's liquid amino acids
1 t. salt
1/2 t. cumin
1/2 t. black pepper
1/2 t. chili powder
1/4 t. cayenne pepper
1 1/2 lb. boneless, skinless chicken breasts, cut in strips if you are sauteing the chicken inside, left whole if you want to grill the chicken

Mix the lime juice, water, olive oil, garlic, soy sauce, salt, cumin, black pepper, chili powder and cayenne pepper in a large ziploc bag and add the chicken.  Marinate at least 4 hours or overnight if you have time.  If you are sauteing the chicken add it to a large skillet (with the marinade) and cook, stirring occasionally, until it is cooked through and the marinade has evaporated away, about 12-15 minutes.  If you are grilling, heat the grill to medium high and grill for 6-8 minutes per side.  Let the meat rest for 5 minutes and then cut into strips for serving.  

8 servings (133 calories each serving) according to my calculator on loseit.com

Beef Fajitas (adapted from thepioneerwoman.com)

1/4 c. extra virgin olive oil
1 1/2 T. Worcestershire sauce
1/4 c. lime juice
2 cloves garlic, chopped
1 1/2 t. cumin
1 1/2 t. chili powder
1/4 t. crushed red pepper flakes
1 t. salt
1/4 t. black pepper
1 beef flank steak (about 2 lb.)

Mix the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt and pepper in a large ziploc bag and add the flank steak.  Marinate at least 4 hours or overnight if you have time.  Heat the grill to medium high and grill for 4-6 minutes per side.  Allow to rest for 5 minutes and allow to rest for 5 minutes.  Slice against the grain into thin strips and serve.

16 servings (143 calories each serving) according to my calculator on loseit.com

Fajita Vegetables (Shelly Redmond)

1 T. extra virgin olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, thinly sliced
1 t. salt
1/2 t. pepper

Heat the olive oil in a large saute pan and add the peppers, onion, salt and pepper.  Saute over medium heat until the veggies are tender and a little bit brown and crispy.  Serve with the chicken or beef.  (Note:  for this party we grilled the veggies and I just sauteed the onion inside.  If you choose to go this route I would cut the peppers in half, remove the seeds and grill them, then slice.)

6 servings (40 calories each serving) according to my calculator on loseit.com

For serving:

Flour tortillas
Shredded cheese
Salsa
Sour cream
Chopped cilantro
Guacamole (you can find my recipe here)

These recipes can easily be doubled or tripled for a crowd!  Hope you enjoy!