This fajita is another recipe from our growing collection of Mexi-tarian dishes. Neither chicken nor fajita — as there is no meat in this dish and originally the word fajita referred to skirt steak. No matter what it’s called, this recipe is a favorite in our house because it can be pulled together quickly. To make it even easier consider prepping the cut vegetables ahead of time. This dish goes well with Spanish rice or with a simple side salad. Consider serving with a copper ale or lager.
- 1 large yellow or white onion, sliced
- 2 bell peppers of any color
- 2 packages of some sort of TVP “Chicken” Strips
- 1 package of Mission Foods tortillas (these come in 6 or 10 packs)
- Shredded cheese (we prefer sharp cheddar)
- Shredded lettuce
- 1 teaspoon chili powder
- 1 pinch cumin
- Salt and pepper to taste
Wrap the tortillas you will be using in aluminum foil and place them in a warm toaster oven or regular oven.
In a large frying pan sauté the onions for about 5 minutes, seasoning them with salt and pepper after they have been cooking for a few minutes. Add the bell peppers and continue to cook for another 5 minutes. Add the frozen Chik’n Strips, season with chili powder and cumin, cover and cook for another 5 minutes (or until chik’n is tender) stirring often.
Remove warm tortillas from the oven. Spoon some of the meat and vegetable mixture onto individual tortillas, sprinkle with cheese, salsa and lettuce. Roll the tortillas and enjoy!