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Vegetarian Tricolor Fajita  

 

      You will need a fajita grill pan for deliciously authentic restaurant results:

Half Red Onion
1 large knob of Butter
A chunk of Cucumber (Amount is personal preference)
Half Green Pepper
Half Aubergine
Half Yellow pepper
2 tablespoons of Crème Fresh
Grated Cheese (Amount is personal preference)
Flour Tortillas

Chop the Peppers into long, thin strips. Cut the onion lengthways and then into slices so you have semicircular shaped slithers. Chop the Aubergine into small chunks, in a similar shape to diced chicken. Melt the butter in a frying pan, and lightly fry the Green Pepper, Yellow Pepper and Red Onion together for around 2 minutes on high heat mixing/tossing continuously. Add the Aubergine to the pan, and heat for 30 seconds

Spread the crème fresh on the tortillas, one tablespoon per tortilla. Add the grated cheese and cucumber.

(This is a personal taste, but I like to add a little chili oil to the pan, mix the ingredients up a little and then serve. I can definitely recommend it to you)

Serve the vegetable mix onto the tortilla and wrap. There you have a simple vegetarian three colored fajita perfect for a quick meal.

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Posted by Elise on Jun 12, 2006

    • Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian. Here's a quick and easy recipe for steak fajitas.

    Ingredients

    • 1 lb of flank steak or skirt steak
    • 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
    • 2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

    Marinade:

    • Juice of 1 lime
    • 2 Tablespoons of olive oil
    • 2 cloves garlic, peeled, minced
    • 1/2 teaspoon ground cumin
    • 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
    • 1/4 cup chopped fresh cilantro, including stems

    Method

    1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.

    2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.

    3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

    4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.

    5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

    Serves 4.