Fajitas Seasoning

fajitas seasoning, looking for these recipes? check this for 9 best fajitas seasoning: Beef fajitas,Chargrilled beef and capsicum fajitas,Beef fajitas in lettuce cups,Beef and chicken fajitas,Smoky chicken fajita salad with creamy lime dressing,Mexican pork stir-fry,Mexican chicken tenders tray bake,Tortilla mini pizzas,Taco salad bowl with green goddess dressing

Chargrilled beef and capsicum fajitas

Image credit: Craig Wall – taste.com.au

Ingredients

  • 1 tablespoon garlic pepper seasoning
  • 2 tablespoons olive oil
  • 500g beef rump steak
  • 1 large red capsicum, sliced
  • 1 large yellow capsicum, sliced
  • 1 large green capsicum, sliced
  • 1 red onion, cut into thin wedges
  • 1/3 cup fresh coriander leaves
  • 8 flour tortillas, warmed
  • Light sour cream, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Combine the garlic pepper seasoning and 1 tablespoon oil in a bowl. Rub over steak. Preheat barbecue chargrill and plate on high. Cook steak on chargrill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes. Thickly slice.
  • Step 2
    Drizzle remaining oil over barbecue plate. Add capsicum and onion. Cook, tossing, for 5 minutes or until browned and tender.
  • Step 3
    Divide steak, capsicum mixture and coriander leaves between tortillas. Fold tortillas over to enclose filling. Serve with light sour cream and lime wedges.

Mexican chicken tenders tray bake

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 40g sachet fajita seasoning
  • 2 tablespoons extra virgin olive oil
  • 800g chicken tenderloins
  • 500g mixed fresh capsicums, cut into strips
  • 1 large red onion, cut into wedges
  • Fresh coriander sprigs, to serve
  • Warm mini tortillas, to serve
  • Mild tomato salsa, to serve
  • Sour cream, to serve
  • Lime halves, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place in the oven to heat up.
  • Step 2
    Combine seasoning and oil in a large bowl. Add chicken. Toss to coat. Add capsicum and onion. Toss to coat.
  • Step 3
    Carefully place chicken mixture, in a single layer, on hot tray in oven. Bake for 25 minutes or until chicken is cooked through and vegetables are tender. Sprinkle chicken mixture with coriander. Serve with tortillas, salsa, sour cream and lime.

Mexican pork stir-fry

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 40g packet fajita seasoning
  • 500g pork stir-fry strips
  • 2 tablespoons Alfa One rice bran oil
  • 1 brown onion, cut into wedges
  • 1 large red capsicum, sliced
  • 1/2 cup fresh coriander leaves

Method

  • Step 1
    Place seasoning in a bowl. Add pork. Toss to coat.
  • Step 2
    Heat half the oil in a wok over high heat. Swirl to coat. Stir-fry pork, in batches, for 2 to 3 minutes or until browned, adding extra oil if needed. Transfer to a bowl.
  • Step 3
    Add remaining oil to wok. Reduce heat to medium-high heat. Stir-fry onion and capsicum for 2 to 3 minutes or until onion has softened.
  • Step 4
    Return pork to wok. Add 1/3 cup cold water. Stir-fry for 1 to 2 minutes or until sauce has slightly thickened. Stir in half the coriander. Top with remaining coriander. Serve.

Beef fajitas

Image credit: Steve Brown – taste.com.au

Ingredients

  • 3 medium tomatoes, diced
  • 1/3 cup roughly chopped fresh coriander leaves
  • 1 avocado, peeled, mashed
  • 2 1/2 tablespoons lime juice
  • 400g beef rump steak, thinly sliced
  • 40g packet fajita seasoning
  • 1 1/2 tablespoons olive oil
  • 2 brown onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 8 large flour tortillas
  • Lemon wedges, to serve

Method

  • Step 1
    Combine tomato and coriander in a bowl. Combine avocado and 2 teaspoons lime juice in a separate bowl.
  • Step 2
    Combine steak, seasoning and 1 tablespoon oil in a bowl. Heat remaining oil in a large frying pan over high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until golden and softened. Transfer to a bowl. Cover to keep warm. Reduce heat to medium-high. Cook steak, in batches, for 1 to 2 minutes for medium or until cooked to your liking. Combine steak, onion mixture and remaining lime juice in a bowl.
  • Step 3
    Meanwhile, heat tortillas following packet directions. Serve tortillas with tomato mixture, avocado mixture, beef mixture and lemon wedges.

Smoky chicken fajita salad with creamy lime dressing

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 3 (about 175g each) chicken breast fillets
  • 2 tablespoons smoky chipotle seasoning
  • 2 tablespoons olive oil
  • 2 corncobs, husks and silk removed
  • 1 red capsicum, quartered, deseeded
  • 1 yellow capsicum, quartered, deseeded
  • 1 small red onion, cut into wedges
  • 1 baby cos lettuce, leaves separated
  • 400g can Mexican-style bean mix, rinsed, drained
  • 1 avocado, sliced
  • 1/4 cup fresh coriander leaves
  • Corn tortillas, chargrilled, to serve

Creamy lime dressing

  • 130g (1/2 cup) Greek-style yoghurt
  • 1 lime, rind finely grated, juiced
  • 1 garlic clove, crushed
  • 2 teaspoons honey

Method

  • Step 1
    Place chicken in a glass or ceramic bowl. Sprinkle with chipotle seasoning and drizzle with oil. Toss to coat. Set aside to marinate.
  • Step 2
    Meanwhile, heat a chargrill pan over medium-high heat. Spray corncobs, capsicum and onion with olive oil. Cook the corncobs, turning often, for 10-12 minutes or until lightly charred. Cook the capsicum and onion, turning, for 5 minutes or until tender and lightly charred. Transfer vegies to a plate. Cut corn kernels from cobs. Slice capsicum.
  • Step 3
    Heat a chargrill pan over high heat. Remove the chicken from the marinade. Line pan with baking paper. Add chicken and cook, for 5 minutes each side, or until cooked through. Thickly slice.
  • Step 4
    To make the dressing, whisk the yoghurt, lime rind and juice, garlic and honey in a small bowl or jug until combined. Season. Add a little water to thin, if necessary.
  • Step 5
    Arrange lettuce on a large serving platter. Top with corn, capsicum, onion, bean mix, avocado and chicken. Drizzle with dressing and top with coriander. Serve with tortillas.

Tortilla mini pizzas

Ingredients

  • 500g lean beef mince
  • 35g pkt reduced salt taco seasoning mix
  • 420g red kidney beans, drained, rinsed
  • 8 (13cm round) Old El Paso fajita tortillas
  • 2/3 cup (200g) Doritos medium salsa
  • 1 cup (80g) coarsely grated reduced fat cheese
  • Doritos original corn chips, to serve
  • Lite sour cream, to serve

Avocado salsa

  • 2 hass avocados, halved, stone removed, peeled, diced
  • 2 large tomatoes, diced
  • 2 tablespoons chopped fresh coriander
  • 1 lime, juiced
  • Salt & freshly ground pepper

Method

  • Step 1
    To make the avocado salsa, gently combine all the ingredients and season with salt and pepper.
  • Step 2
    Cook the mince in a large frying pan over a medium high heat, stirring often, for 5 minutes or until browned. Add the seasoning mix and 3/4 cup (185ml) of water. Simmer for 3 minutes until slightly thickened. Stir the kidney beans through.
  • Step 3
    Preheat oven to 200°C. Place the tortillas on greased baking trays. Spread 1 tablespoon Doritos salsa over the middle of each tortilla, leaving a slight border. Scatter 1/4 cup of the mince mixture on top. Sprinkle grated cheese over the mince. Bake for 5 minutes or until the base is golden.
  • Step 4
    Arrange some corn chips on top of each tortilla. Top with the sour cream and avocado salsa.

Beef fajitas in lettuce cups

Image credit: (N/A) – taste.com.au

Ingredients

  • 30g pkt Old El Paso Taco Spice Mix
  • 1/4 cup lime juice
  • 600g Coles Beef Rump Steak, fat trimmed
  • 1/3 cup Greek-style yoghurt
  • 2 tablespoons olive oil
  • 1 red onion, thickly sliced
  • 2 large mixed red and yellow capsicums, thickly sliced
  • 8 trimmed iceberg lettuce leaves
  • 1/2 cup coriander sprigs
  • Steamed frozen corn cobs, to serve

Method

  • Step 1
    Combine 2 tablespoons seasoning and 2 tablespoons lime juice in a dish. Add steak. Turn to coat. Combine yoghurt and remaining lime juice in a bowl.
  • Step 2
    Heat half the oil on a chargrill over medium-high heat. Cook beef for 3-4 mins each side or until cooked to your liking. Transfer to a plate. Cover and rest for 5 mins.
  • Step 3
    Meanwhile, heat remaining oil and cook onion and capsicums on grill for 5-7 mins or until tender, sprinkling with remaining seasoning in the last few mins of cooking.
  • Step 4
    Slice beef. Divide lettuce among plates. Top with onion, capsicum, beef, yoghurt mixture and coriander. Serve with corn.

Beef and chicken fajitas

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 2 beef porterhouse steaks, cut into strips
  • 35g pkt salt-reduced taco seasoning
  • 2 single chicken breast fillets, cut into strips
  • 2 tablespoons olive oil
  • 1 red onion, halved, cut into thin wedges
  • 1 large red capsicum, halved, seeded, thinly sliced
  • 1 large yellow capsicum, halved, seeded, thinly sliced
  • 18 mini flour tortillas
  • 1/2 cup fresh coriander leaves
  • Reduced-fat sour cream, to serve
  • 80g (1 cup) coarsely grated cheddar

Method

  • Step 1
    Place the beef in a bowl. Add half the seasoning and toss to coat. Toss the chicken and remaining seasoning in a separate bowl.
  • Step 2
    Heat half the oil in a large frying pan over medium-high heat. Cook beef, stirring, for 4-5 minutes or until browned. Transfer to a bowl. Add chicken to pan. Cook, stirring, for 5 minutes or until cooked through.
  • Step 3
    Heat the remaining oil in the pan. Cook the onion and combined capsicum, stirring, for 4 minutes or until soft. Return the beef and chicken to the pan and cook for 2 minutes or until heated through.
  • Step 4
    Heat tortillas following packet directions.
  • Step 5
    Stir coriander into beef mixture. Place some fajita filling on a tortilla. Top with sour cream and cheddar. Wrap to enclose.

Taco salad bowl with green goddess dressing

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 8 (about 500g) chicken tenderloins
  • 60ml (1/4 cup) Old El Paso Fajita Smoky Chipotle Cooking Sauce
  • 4 jumbo flour tortillas
  • 35g packet One Night In Mexico Smokey Chipotle Seasoning
  • 2 corncobs, husks and silk removed
  • 1 red capsicum, quartered, deseeded
  • 1 yellow capsicum, quartered, deseeded
  • 4 baby cos lettuces, thickly shredded
  • 1 cup fresh coriander sprigs
  • 400g can black beans, rinsed, drained
  • 1 avocado, halved, sliced crossways
  • Thinly sliced long fresh green chilli or jalapeño, to serve
  • Sour cream, to serve
  • Lime wedges, to serve

Mexican green goddess dressing

  • 1 ripe avocado, coarsely chopped
  • 1/ 2 cup chopped fresh coriander
  • 2 green shallots, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sour cream
  • 1 tablespoon extra virgin olive oil

Cherry tomato salsa

  • 400g tomato medley mix, quartered
  • 1/2 small red onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra virgin olive oil

Method

  • Step 1
    Place the chicken and chipotle sauce in a glass or ceramic bowl. Toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  • Step 2
    Preheat the oven to 180C/160C fan forced. Spray the inside of an 18cm ovenproof saucepan with olive oil. Place 1 tortilla on a microwave-safe plate and cook on High for 15 seconds or until softened. Press tortilla into the prepared pan. Spray with olive oil. Bake for 10 minutes or until the edges are light golden. Spray with oil. Sprinkle with 1 tsp chipotle seasoning. Bake for 5 minutes or until golden. Set aside in the pan to cool. Transfer to a plate. Repeat with remaining tortillas and seasoning.
  • Step 3
    Meanwhile, to make the green goddess dressing, process the avocado, coriander, shallot and lime juice in a food processor until almost smooth. Add the sour cream and oil. Season. Process until smooth.
  • Step 4
    To make the salsa, combine all the ingredients in a bowl. Season well.
  • Step 5
    Preheat a barbecue grill or chargrill pan on medium-high. Spray corn with olive oil. Cook, turning often, for 10-15 minutes or until lightly charred. Transfer to a plate to cool. Spray the capsicum with olive oil and cook for 2-3 minutes each side or until tender and lightly charred. Transfer to the plate. When corn is cool enough to handle, cut kernels from the cob. Slice the capsicum.
  • Step 6
    Remove chicken from marinade. Chargrill for 2-3 minutes each side or until cooked through. Transfer to a board and slice.
  • Step 7
    Place taco bowls on serving plates. Fill with lettuce, coriander, chicken, corn, capsicum, beans and avocado. Sprinkle with sliced chilli. Drizzle with the green goddess dressing. Top with tomato salsa and a dollop of sour cream. Serve with lime. PER SERVE • 49g protein • 48g fat

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