If I could only eat one type of food for the rest of my life it would be, without a doubt, Mexican food. [Italian is a very close second for the record.] When I’m meal planning each week I almost always have one meal a week that includes Mexican flavors. Probably because I love guacamole and just want to eat it EVERY day. Be sure to check out my guac recipe on here if you haven’t already!
Fajitas have always been a favorite of mine. As someone who can’t eat lactose, it’s one of the few Mexican dishes that I can order at restaurants without having to alter too much. Since, for the record, even though it’s an allergy, I HATE being that person who needs a millions changes made to their meal. So, to say I’ve had lots of versions of fajitas would be an understatement. But this combination of veggies and chicken (you could absolutely use shrimp too!) has become my absolute favorite. Traditionally speaking, most fajita recipes use peppers and onions, but my favorite local Mexican restaurant adds in squash and zucchini and lemme tell you, it’s a game changer! Ever since I had their fajitas I can’t stop adding those veggies to my own recipe. I also add some tomatoes which help make it a little more saucy and even more delicious – hey, don’t knock it till you try it!!
For the longest time I would buy packaged fajita seasoning but when I realized how easy it was to make my own (not to mention when I realized how many preservatives they add) I’ve stopped buying the packets and instead I make a big batch of seasoning, store it in a ball jar, and use it whenever I need!
|PREP TIME||COOK TIME||TOTAL TIME|
|10 min||25 min||35 min|
- 2 tbsp of Fajita seasoning [the recipe below makes more than that but its great to store and use for the future!]
- 2 tbsp chili powder
- 3 tsp ground cumin
- 2 tsp paprika [smoked paprika is great too!]
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 2 tsp salt
- 1 tsp black pepper
- OPTIONAL: 1 tsp cayenne [or more if you like heat!]
- 2 tbsp olive oil
- 1 lb chicken breasts, cut in strips
- 2 peppers, cut in strips [I usually go with red and green but feel free to use what you have!]
- 1 small onion, cut in strips [sweet or white works]
- 1 zucchini, cut in strips
- 1 yellow squash, cut in strips
- 1 small tomato, cut in strips [trust me on this one… makes them SO GOOD]
- 1/4 cup water
- OPTIONAL: Young Living Lime Essential Oil
- Small Tortillas [My go to is flour but corn is good too]
- Additional Optional Toppings: cheese [if you’re lactose free too – Cabot Cheese should be your best friend… yeah, you’re welcome], salsa, sour cream, jalapeños, lettuce, cilantro and of course, a big ‘ol scoop of guac!
- Heat 1 tbsp of olive oil in a large skillet on medium high heat. Add in the chicken, stir and cook for 6-8 minutes or until lightly browned. Remove from the skillet, drain and set aside.
- Heat remaining olive oil in the skillet and add in the peppers + onions. Stir and cook for 4-5 minutes. Then add the squash + zucchini and cook for another 2-3 minutes. Lastly, add the tomatoes and cook for 2-3 more minutes. Add chicken back into the skillet. Add 2 tbsp of seasoning and 1/4 cup of water. Stir and cook for 3 minutes or until heated through.
- If adding Young Living Lime Vitality Oil – now’s the time to kick up the flavor! Try one drop of lime for an extra boost of citrus flavor.
- Serve on warmed tortillas (aka pop them in the microwave, with a damp paper towel on top for 30 seconds) and top them with all the assorted toppings!