Fabulous Fajitas!

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
Serves 2

  • 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

  1. Steamed corn on the cob
  2. Sliced tomato and red onion salad with vinaigrette dressing
  3. Grilled zucchini squash
  4. Grilled sweet potatoes
  5. Rice with black beans

RESOURCES:

  • For more great recipes, try the Recipe Finder.
  • Looking for a delicious, nutritious dinner menu complete with tips and a handy shopping list? Look no further than the Meal Maker.
  • Visit the Food Message Boards to see what other iVillagers are saying about food and swap great recipes and tips at the same time.
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