Family-friendly fajitas (say that 3 times fast!) are completely and easily within reach for a Shabbat meal. Have all veggies cooked ahead of time and let everyone customize to their heart’s content. I like to keep my tortillas warm, wrapped in foil.
Feel free to substitute 2½ pounds skirt steak for the chicken if you prefer.
We love the smoky flavor of chipotles in adobo, but your favorite hot sauce and/or smoked paprika will work perfectly here.
A ripe avocado should be firm but slightly yielding when gently pressed. Nothing is more frustrating than getting halfway through a recipe and cutting open an avocado only to find a black avocado. Remove the stem on an avocado and if the color underneath is green the avocado will be green on the inside. If it is black…put it back! The flesh inside will be black and the avocado is over ripe.
Always make sure to use a great quality extra virgin olive oil. We love Colavita!
Make Your Own Fajitas
Servings
Ingredients
Marinade:
- Zest and juice of 1 orange
- Zest and juice of 2 limes
- ¼ cup extra virgin olive oil
- 3 teaspoons chili powder
- 2 garlic cloves minced
- 1 teaspoon cumin
Chicken:
- 2½ pounds boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
Fajitas:
- 2 red onions sliced into rings
- 3 red peppers sliced into julienne
- 3 portobello mushrooms stem and gills removed
- 12 large flour tortillas wrapped in foil
- Garnishes: cilantro leaves sliced limes, salsa, guacamole, spiced black beans
Spicy Black Beans:
- 2 teaspoons cumin powder
- 1 teaspoon adobo sauce from chipotles in adobo or favorite hot sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can black beans, drained and rinsed
Guacamole:
- 5 ripe Hass avocados
- Juice of 3 limes
- ½ small onion chopped and rinsed under cold water (this softens the “sting” of a raw onion)
- 1 small garlic clove minced
- 1 serrano chile chopped
- 1 big handful fresh cilantro leaves roughly chopped
- Kosher salt
- Freshly ground black pepper
- Drizzle extra virgin olive oil
Instructions
Marinade:
- Whisk together orange juice and zest, lime juice and zest, evoo, chipotles, garlic, and cumin. Set aside.
Chicken:
- Marinate chicken or beef in marinade for at least 4 hours or overnight.
Fajitas:
- Preheat oven to 350°F. Line 1 baking sheet with parchment paper and prepare casserole dish with cooking spray.
- Grill or sauté onions, peppers, and portobellos until softened and browned. Slice portobellos into julienne and transfer to casserole dish.
- Grill or sauté chicken until browned. Transfer to lined baking sheet and roast at 350°F until chicken is cooked through, about 12 minutes. Cool and slice into julienne. Store in casserole along side veggies until ready to eat. Warm on a hot plate or in warm oven.
- Serve fajitas with garnishes and condiments and allow guests to customize their own.
Spicy Black Beans:
- Whisk cumin, adobo, lime juice, and evoo together. Toss vinaigrette with black beans. Serve hot or room temperature.
Guacamole:
- Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add lime juice, onion, garlic, serrano, and cilantro and stir to combine.
- Season with salt and pepper and a good drizzle of evoo.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Not sure they have this cut in Israel, you can use anything that can be sliced up, even entrecote will work here.
Where can I find skirt steak in Israel