Today I met a milestone.
For the first time ever, and there have been many attempts, I made chicken fajitas and it tasted just like chicken fajitas. And I did it sort of by accident.
And by accident I mean I used what I had on hand, which was not what I thought I needed.
Though, some of it was on purpose.
Not on purpose was the fact that I didn’t have any “fajita seasoning” or the fact that I can’t seem to mix up a smoky tomato-y sauce on a whim. But that didn’t seem to stop me from bathing my my chicken into whatever seemed reasonable.
I consumed the end product with asadero and yet another tortilla. I’ve been on a roll with things wrapped in tortillas. I had two yesterday and two today. Not to mention the one I had on Tuesday.
It was smoky and saucy with just the right combination of flavor and spice! I still can’t believe I did it!
Chicken Fajitas with Cactus and Poblano
6 oz boneless, skinless chicken breast, cut into thin strips
~1 tbsp barbecue sauce
~1 tsp lime juice
~1/2 tbsp worcestershire sauce
Dashes of cumin, paprika, dried oregano, dried parsley, dried cilantro, chili powder, cayenne pepper, garlic powder, and salt
1 tbsp olive oil
1 red bell pepper, julienned
1 bulb shallot (all I had!), julienned
1 poblano chile, julienned
1 small cactus pad, julienned
Combine first five ingredients (including all the spices) in a bowl and set aside.
Heat cast iron skillet to “piping hot.” Add remaining ingredients.
Saute vegetables until just about “crisp-tender.” Add chicken and saute everything until chicken is cooked through.
Serve in tortillas.
~200 calories, without tortilla or cheese
On a side note, I completely feel the burn from yesterday’s strength training. I’m not sure I’ve ever felt my entire abdominal muscles, from my chest to my hips, this sore before. This is a good thing, right? 😉
And on another side note, we’re learning samba steps in Zumba class. Getting that basic step down in knawing at my brain! Must master samba step!
I have a problem, I know.