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)