Recipe by COOKGIRl
A recipe from a local restaurant; printed in our local entertainment guide. To make the meal complete, serve with rice, beans and salsa. The recipe states, too that the marinade is equally delicious on prawns, steak, chicken or tempeh.
Top Review by Chef Pollo
This was sooo good! I added veggie ground round to the vegetables and it was very yummy. Also added spanish rice, it was good w/ rice too! I did add too much marinade and it was a bit juicy and spilled out the bottom, but now I know for next time. Thanks for the great recipe!
- 6 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 teaspoon cumin seed, toasted and ground
- 1⁄2 tablespoon fresh oregano, chopped
- 1 teaspoon chili powder
- 2 tablespoons safflower oil
- 1⁄4 cup water
Zesty Sour Cream
- 1⁄2 cup fresh sour cream
- 1 tablespoon fresh cilantro, minced (NOT dried)
- 1⁄2 tablespoon tequila
- 1 garlic clove, finely minced
- 1 red bell pepper
- 1 green bell pepper (or orange, yellow)
- 1 yellow onion
- 1 medium zucchini
- 1 medium summer squash
Directions See How It's Made
- For marinade, blend all ingredientgs together well and set aside.
- Combine the sour cream ingredients and stir well. Set aside.
- To prepare vegetables for cooking, cut vegetables to uniform size strips 1/4 inch wide by 3 inches long. Combine all the cut vegetables in a large bowl.
- Preheat a large skillet or wok on high heat then add 2 tablespoons of the oil. Add the vegetables, and saute for 2 minutes.
- Next carefully add half of the lime marinade and saute another 2 minutes. The vegetables are finished cooking when they are heated through entirely and still have a crunchy texture, but not mushy. If the vegetables start to dry out while cooking, add a little bit more of the marinade.
- Serve the fajita mixture with a choice of warmed corn or whole wheat tortillas. (I love spelt tortillas!). Serve sour cream on the side.