My mom has this fajita marinade that I thought was tasty, but Kevin wasn't crazy about it, so I went in search of a new recipe for marinade. I was quite excited to find that Tyler Florence had a nice one. Too bad I only consulted it once and then just did it from memory hours after I consulted the recipe. I didn't do too bad, but I totally forgot the chipotle, so there was no smoky deliciousness to the fajitas. They were still delicious though, so if you don't like chipotle, leave it out.
Fajitas
1 package chicken breast
1 lb shrimp
juice of two oranges
juice of two limes
4 garlic cloves, chopped
3 chipotle peppers (if you don't forget them)
1 bunch cilantro, chopped
cumin
salt and pepper
olive oil
2 red peppers, sliced
1 onion, sliced
Cut chicken into strips and place chicken and shrimp into two separate sealable (is that a word) containers. Put all ingredients in a blender. Add cumin, salt, and pepper to taste. Add olive oil to desired consistency. I would guess I used about 1/3 cup, but wouldn't swear to it. In the end, you should have about 1 cup of marinade. Divide it between chicken and shrimp. Toss to coat and let marinate in fridge until you're ready to cook. Heat olive oil in a cast iron skillet and cook onion and peppers until browned. Remove onion and peppers from the skillet and toss in the meat. Cook until browned and cooked through. Serve on warm tortillas with all your favorite toppings.
5 comments:
Sounds yummy! We make chicken fajitas a lot and I'll keep the chicken/onion/pepper mix separate so we can reheat and eat fajitas for a few days. I've been trying to add more fish to our diet, so one or two nights after fajitas, I'll use the leftover tortillas and cheese to make fish tacos (add avocado, lettuce, etc.). An easy way to use leftovers to make a tasty fish dinner.
I've never done fish tacos. What kind of fish works best?
We use tilapia, b/c it's one that Drew likes (he's a little picky about fish). I've seen recipes that call for cod, orange roughy, red snapper... I think any white, flaky fish will do. I'm still evolving a recipe, but last time I used a lot of lime pepper and cayenne and it turned out tasty with a little kick.
Hmm, I would have thought that tilapia would fall apart too easily. I'll have to give it a try. Thanks!
I break the tilapia up into chunks before putting it the tacos, so it's ok if it breaks apart on it's own (1/2 a filet is plenty for one taco). But I also usually pan-fry it in some olive oil, and the way it crisps up helps hold it together a bit.
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