There is something universally appealing about a meal you can wrap up in a neat little package, which must be why almost every culture has its own version of this treat -- witness the "wrap" craze. But before there were wraps, there was the good old fajita, one of the dishes the wrap gets its inspiration from.
Here are three takes on a dish that lends itself well to invention.
- Fajitas with Scallops and Portobello Mushrooms
- Chicken Fajitas
- Shrimp and Pineapple Fajitas
- Things that go well with fajitas
1. Fajitas with Scallops and Portobello Mushrooms
- 2 cups sliced baby Portobello mushrooms
- 1/2 large Vidalia onion, sliced
- 6 sea scallops, sliced in half or quarters
- 3 tablespoon olive oil
- 1/2 cup cilantro, chopped
- 1 garlic clove, sliced
- avocado, diced
In a bowl, marinate mushrooms, onions, cilantro and 2 tablespoons olive oil for 15 minutes. In a medium-size saute pan, heat remaining olive oil until piping hot and add onion-mushroom mixture. Saute for one minute and add garlic and scallops. Cook until scallops are cooked through. Serve in flour tortillas with diced avocado.
2. Chicken Fajitas Serves 2-3
- 1 pound chicken tenders
- 1 Vidalia onion, sliced
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon Louisiana hot sauce
- avocado, sliced
- low-fat sour cream (optional)
Preheat grill. Mix all ingredients in a non-metal bowl or a sealable plastic bag. Once grill is ready (medium-high heat), place ingredients on grill and cook for 10 minutes or until chicken is cooked through. Serve in flour tortillas with slices of fresh avocado and low-fat sour cream.
3. Shrimp and Pineapple Fajitas Serves 3
- 2 red peppers, sliced
- 1 cup fresh pineapple strips
- 1/2 Vidalia onion, sliced
- 3/4 pound shrimp, cleaned and peeled
- 1 tablespoon hot pepper sauce
- 4 tablespoons olive oil
- 1 cup cilantro, minced
- avocado, sliced
Preheat grill. Mix ingredients in a non-metal bowl or sealable plastic bag and set aside until grill is ready. On medium-high heat, cook shrimp and vegetables on grill for about 5 minutes until shrimp are pink and vegetables are seared. Serve in flour tortillas with slices of avocado.
Fajita Dinner Compliments
- Steamed corn on the cob
- Sliced tomato and red onion salad with vinaigrette dressing
- Grilled zucchini squash
- Grilled sweet potatoes
- Rice with black beans
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