Recipe

On more than a few occasions now my boyfriend has treated me to his fantastic culinary skills.

His way of cooking is like none other I’ve have seen before, he allows his taste buds to be the recipe. No scales, no idea or plan, no notion of what exactly he should be doing, just his love for food and I guess his somehow calculated cooking method…

Anyway last night yet again he did not disappoint. He randomly decided to make fajitas, a dish we’ve not indulged in in a very long time. I was a little apprehensive as I wasn’t sure what I actually wanted for dinner and chicken was not on the top of my list but when the scent started to captivate the house my stomach began to yearn for the Mexican dish and I eagerly awaited its presentation in front of me. An amazing taste I dare not begin to describe, however, I can share with you a recipe.

Now as I mentioned my partner does not follow any set recipes, he works his food with love and passion so to try to replicate his exact method would be an insult to his abilities ha. Below instead I have listed a hopefully similar recipe to enlighten and intensify your taste buds. Happy cooking my friends!

Ingredients

• 2 tablespoons coconut oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, chopped length ways
• 1/2 medium green pepper, chopped length ways
• 2 onions, thinly sliced
• 2 mushrooms, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

1. In a large resealable plastic bag, combine 1 tablespoon oil, lemon juice and seasonings; add the chicken. Seal and shake about to get the mix evenly dispersed

2. In a large pan/wok, saute peppers, mushrooms and onions in remaining oil until crisp-tender. Remove and keep warm.

3. Discard marinade. In the same pan, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

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6 thoughts on “Recipe

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      1. Well i have never had guacamole, so i will be skipping that, will be using vegetable oil instead of coconut oil, and might add french fries to it lol, could use cabbage on mine too, but my husbund doesn’t like it so probably will make it without it for him, as to the salsa i may use ketchup for all tacos or for half of them, and there’s instead of sour cream could do miracle whip too just a little, and soy souce for the chicken too lol but may not do that ’cause it’s going to taste different, i like to mix&match food a lot but when i don’t eat it alone most of the time, it’s kinda hard to do that. 😀 When i was little i would just mix anything and everything i find in the friedge and like and same with spices even if they don’t come out great, i would still eat them though 😀 .

        Liked by 1 person

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