Some colleagues from work recently took me out to dinner at On the Border to celebrate my retirement--yay! Since I'm still doing Weight Watchers, I opted for the fajitas, which were the least caloric choice. I was surprised by how good they were! I went searching for a recipe and found copycat fajita recipes on many sites so I decided to try it.
I did make some changes. I cut back on the amount of oil I used for sauteeing, I added peppers and I had mine without the tortillas. It was still delicious!
On the Border fajitas
Marinade
1/4
cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder
Filling
2
boneless, skinless chicken breast halves
1 Spanish onion, sliced
1 Spanish onion, sliced
Red, yellow or green pepper, sliced (optional)
Sauce
1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
Dash ground black pepper
Dash salt
1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
Dash ground black pepper
Dash salt
On the Side (Optional—Your choice)
Pico de gallo
Grated Cheddar cheese
Guacamole
Sour cream
Shredded lettuce
Flour tortillas
Salsa
Pico de gallo
Grated Cheddar cheese
Guacamole
Sour cream
Shredded lettuce
Flour tortillas
Salsa
Combine
marinade ingredients, place in a baking dish or zip lock baggie and marinate
chicken for two hours or more.
Saute
onions (and peppers if using) in oil for approximately five minutes.
Combine soy sauce and lime juice in a bowl and pour over onions.
Preheat
grill—indoors or outdoors. Grill chicken
for four to five minutes per side or until cooked through. Slice into thin strips and add to pan with
onions.
Season with salt and pepper to
taste.
Steam
tortillas in a moist paper towel in microwave for 30 seconds to warm.
Fill
tortillas with meat and onion mixture and add toppings of your choice.
Westhampton,
1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is
quickly establishing herself as a seasoned photographer over at the Daily Trumpet.
Growing more confident in her decision to pursue a career, Elizabeth
is thrilled when she and her reporter sidekick, Ralph Kaminsky, are
sent to Long Island to cover the story of a young maid found dead in
one of the glamourous summer homes in the devastating aftermath of the
Great New England Hurricane—also known as the Long Island Express.
At
first it’s assumed that the young woman was caught in the terrible
storm, but when a suspicious wound is found on the side of her head,
the police suspect murder. The maid’s death becomes even more tragic
when it’s discovered she was pregnant, and with Elizabeth and Kaminsky
at the scene of the crime, the Daily Trumpet scoops all the other papers in town.
The fajitas sound so good!!! And congrats on your retirement.
ReplyDeleteThanks!
DeleteColorful food is so much fun (to make and to eat)! I'll have to dig up my pictures of a open-air market in the Yucatan, where the piles of bright spices were two to three feet tall (and you could help yourself and get it weighed). Happy retirement!
ReplyDeleteThank you for this wonderful recipe. When I lived in CA on the farm one of our neighbors were from Mexico and she made the best food. Among them were fajitas with her own special twist.
ReplyDeleteI'll bet those were delicious!
DeleteWell done, both the recipe and retirement
ReplyDeleteI'm loving the retirement!
Delete