We’re currently loving fresh picks from the garden and a great way to use up a lot of odds & ends is to cook up a nice searing pan of fajitas.
These vegetables are seriously tasty and will be put into rotation here at the Cove while there’s still veggies to be picked.
Vegetable Fajitas
For the marinade:
1/3 cup water
1/4 cup lime juice
2 tbsp olive oil
2 tsp soy sauce
1 clove garlic, minced or pressed
S&P to taste
1 tbsp fajita seasoning {see note}
1 tsp Chacheres {optional}
For the veggies:
1 medium yellow squash, cut into medallions, then halved
1 large sweet onion, cut into 1-inch chunks
2 medium green peppers, cut into 1-inch chunks
2 Roma tomatoes, sliced into rounds, then halved
or
{add whatever veggies you have available to you!}
Prepare marinade. Place veggies in a large re-sealable bag and add marinade. Let sit for 20 minutes, or so. Heat a 10 inch cast iron pan over medium heat and brush with a bit more olive oil. When hot, add veggies {except tomatoes} and cook, stirring occasionally until veggies are tender-crisp. Add tomatoes a couple of minutes before the other vegetables are finished so as not to mush them. Salt vegetable mixture to taste.
Serve with fried corn tortillas {or use flour tortillas…totally up to you!} and sides of fresh pico de gallo, fresh guacamole, shredded lettuce, and sour cream.
*Note: I’ve been using my this homemade fajita seasoning. It makes the equivalent of three commercial packets and can be stored in an air tight container:
Fajita Seasoning
3 tbsp cornstarch
2 tbsp chili powder
1 tbsp salt
1 tbsp paprika
1 tbsp sugar
2 1/2 tsp crushed chicken bouillon
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne
1/4 tsp red pepper flakes
1/2 tsp cumin
Place ingredients in a small bowl and whisk to combine. Store in an air tight container. Recipe from here.
