You can use frozen veggies to make this dish, but it’s summer. Take advantage of the colorful bell peppers and Vidalia onions to make fajitas. Bonus: Cook this dish in a cast iron skillet and add iron to an already healthy meal. A slideshow follows the recipe.
1 Tbsp. peanut oil (or canola oil)
8 ounces chicken, pork, steak, or shrimp
4 large or 6 small whole-wheat tortillas
2 cups julienne-cut bell peppers (assorted colors)
2 cups julienne-cut onions
1 jalapeño pepper, thinly sliced (optional)
1 clove garlic, minced
1 cup salsa
1 Tbsp. taco seasoning (or chili seasoning mix)
Salt and pepper to taste
(optional) fresh cilantro sprigs
Preheat skillet over medium heat.
Cut meat into bite-size pieces and add to the skillet. (If using shrimp, wait to add until vegetables are cooked)
Cook meat for 5 minutes. Stir.
Add onions and peppers in batches to keep the skillet hot. Toss frequently with cooking tongs to cook evenly. (The vegetables will cook down and make room for more)
Cook for 10 minutes or until peppers and onions are cooked yet firm.
Add jalapeño pepper, garlic, salt, pepper (and shrimp, if making shrimp fajitas). Toss with the peppers and onions for one minute.
Meanwhile, warm the fajitas in a damp towel in the oven or microwave oven.
Remove skillet from heat and serve directly from the skillet. Make each fajita by spooning salsa on a tortilla, adding chopped fresh cilantro (optional), filling from the skillet, and folding burrito style.