Now, you should know that this next recipe is not like Chili's version BUT it is SUPER good. It's actually one of the best recipes I've tasted for Fajitas. (It's also a great way to eat more vegetables!) The key to this recipe: marinating your meat! It needs to soak for about 2 hours but other than that it throws together in about 10-20 minutes. We serve ours on Gluten Free corn tortillas and walla! Makes a great meal.
Even my toddler eats this! For Audrey, I simply cut up the Fajita vegetables in small pieces and serve it over the marinade rice (see very bottom for recipe).
(Gluten Free, Dairy Free)
Adapted by jalene from a recipe on Food.com
Meat Marinade Ingredients:
- 1/4 cup fresh lime juice
- 1/3 cup water
- 2 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 tsp gluten free soy sauce
- 1 tsp sea salt
- 1/2 tsp Wright's liquid smoke (is verified gluten free)
- 3-5 drops hot sauce
- 1/8 tsp black pepper
- 1 lb boneless skinless chicken breasts or 1 lb sirloin steak, cut into strips (I use more like 1/2 lb of meat just because we like more veggies)
Directions for marinade:
Mix all the ingredients above together and put in an airtight container in the fridge for 2 hours or overnight.
Vegetables you'll need:
- 2 Organic Bell Peppers of different colors, sliced thin *see note
- 1 large onion, sliced thin
Vegetable Sauce Ingredients:
- 2 Tbsp water
- 1 tsp gluten free soy sauce
- 1/2 tsp lime juice
- dash of sea salt
- dash of black pepper
- 1 Tbsp extra virgin olive oil
- Take meat out of marinade (but save the marinade!) and cook over medium heat. After cooked, set aside and keep warm. (See my note below about searing meat.)
- Combine all the vegetable sauce ingredients and set aside.
- In a large pan, cook the onions and bell peppers in oil until desired consistency.
- Pour vegetable sauce over veggies and add cooked meat.
Notes from jalene:
After taking a class from the Cancer Project I learned that searing your meat actuallys brings out
carcinogenics which cause cancer. YIKES! You can read more about it HERE. So, though it doesn't taste as good to not sear your meat, it's SO much better for you. And trust me, with the great marinade, you wont miss a thing.
Now what to do with that leftover marinade:
I had almost 1 cup marinade leftover so I added a little bit more water to equal 1 cup exactly and threw it in the rice cooker with 1/2 cup calrose rice. It cooked up beautifully and compliments the Fajitas beautifully! If you start the rice right after you pull the meat out of the marinade, it will be ready just about the same time as you finish the Fajitas.