I can't believe it's taken me so long to try doing these at home. Here's an uber simple way of getting a tasty meal on the table fast. I do like to marinate the veggies a little and usually do my chopping at some other point in the day or an hour or two before I plan on cooking.
Time it will take
Hands on 15 minutes, 1 hour and 15 minutes total
Ingredients
For the Fajita Filling
1 onion, cut in half then sliced thinly
1 red pepper sliced into strips
1 green pepper sliced into strips
A bunch of mushrooms, maybe 30 or so cremini, sliced
1T Paprika
1/4 t cumin seeds
1/4-1t chipotle chili powder or cayenne (to suit)
Juice of 1 lime
1t chopped fresh cilantro
3T olive oil
1/4t salt
For the Guacamole
2 ripe avocados
juice of 1/2 lime
2T tomato chopped fine
2T onion chopped fine
1T cilantro, chopped
salt to taste
1 clove garlic, crushed
To Serve
Grated cheddar
low-fat sour cream
tortillas
Directions
Toss the veggies in a large bowl with paprika, cumin, chile, salt, lime, cilantro and 1T of the oil. Let marinate if desired. Heat the remaining oil in heavy skillet over moderate to high heat. When oil is hot (but not smoking) add your veggies and stir and fry until vegetables are soft, slightly blackened and onions are transluscent.
Add all the guac ingredients in a bowl and mash with a fork until you reach the consistency you want. Hint: If your guac tatses bland add a little more salt. If it seems flat add a touch more lime. Too tangy? Add more avocado to smooth it out. No magic to perfect guac, just tatse it before you're done. There's only three main players in this dish, and it's a very forgiving food to make.
Let diners help themselves to the fixins. Serve veggies with the tortillas, cheese, guacamole and sour cream. That's all, she wrote.
Cooks note: You can use a tablespoon of chili powder instead of the paprika. Since we have some non-spice lovers, I often use paprika and mix it with a touch of chipotle to give chile infused dishes a great flavor without the heat.
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