When you order fajitas at a restaurant it can feel like a healthy choice, but they can be really heavy on your gut and your butt. For this recipe, it’s all about navigating ingredients your body agrees with.
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For the fajita chicken:
2 boneless skinless chicken breasts
1 lime, juiced
2 tsp Uncle Chris' Seasoning (optional but highly recommend)
1 tsp salt
For the fajita mushrooms:
2 portobello mushroom caps
2 tbsp soy sauce
1 lime, juiced
For the fajita peppers:
2 bell peppers, the color of your choosing (I used red and yellow)
1 bunch of kale or dino kale
2 tsp ground cumin (I personally like a little more but season to taste)
1 tsp ground coriander
Dry white wine (optional)
Salt to taste
For the guacamole:
2 medium Haas avocados, peeled and pits removed
1/4 C chopped cilantro (more or less to taste)
1 tbsp lime juice (more or less to taste)
Salt to taste
For the vegan sour cream:
6 oz. (1/2 container) Tofutti Sour Cream (or comparable vegan Sour cream)
2 tsp lime juice
6 tortillas of your choice (see note in recipe)
Vegan cheese shreds (the kind that melts)
Salsa of choice (I prefer pico de gayo here!)
Cover chicken breasts in plastic wrap and pound thinly using a meat mallet or a flat-bottom pan. Remove the plastic wrap and squeeze the lime on both sides of the chicken. Mix the saffron seasoning, Uncle Chris', and salt together and sprinkle on both sides of the chicken. Set aside to marinate.
Remove the stalk/stem from the mushroom caps. Squeeze the lime on both sides of the mushroom caps. Cover both sides of the mushroom caps in soy sauce and set aside to marinate.
For the guacamole, add all ingredients to a bowl, and using a fork, mash the avocado until it's still a little chunky. Mix well and taste for lime, cilantro, and salt. You need more than you might think but start light. Set aside.
For the vegan sour cream, mix the ingredients together in a bowl and set aside.
Place a cast iron or saute pan over medium-high heat. Once hot, add one tortilla at a time, flipping every minute or so until both sides are golden brown. Repeat until all tortillas are done. Set aside. NOTE: I use flour tortillas in this recipe because they agree with my body the most. Whole wheat tortillas can make me feel very bloated. Choose tortillas that you know your body agrees with the most.
In the same cast iron or saute pan, add 1 tbsp olive oil, and once hot, add the mushroom caps. Cook for ~3-4 minutes until slightly charred and flip to cook for another 3-4 minutes. Remove from the heat and place on a cutting board. NOTE: If the mushrooms charred a lot, you may want to wipe the pan really well before cooking the chicken next so the bits do not continue to burn in the pan.
In the same cast iron or saute pan, add 1 tbsp olive oil, and once hot, add the chicken breasts. Cook for about 4-5 minutes per side until golden brown. Remove from the heat and place on a cutting board.
In the same cast iron or saute pan, add 1 tbsp olive oil, and once hot, add the bell peppers. Cook for about 2 minutes and then add spices and salt. Cook for another minute or so, trying not to stir too much so the peppers start to slightly char. Add kale and cook for another minute. Once kale is wilted, add a splash of dry white wine (or water) and scrape the bits off the bottom of the pan. Let the peppers and kale cook in an even layer for about 2 more minutes finalizing a good char. Remove from the pan and set aside.
Assemble a spread by slicing the chicken breasts into strips against the grain, slicing the mushrooms into strips, and placing them all on a platter alongside the peppers and kale. Serve with guacamole, vegan sour cream, and any other toppings your heart desires. The only thing that's left to do is to make yourself a fajita taco. Bottoms up!