Best Fajitas With Spicy Coleslaw Recipes

HOT AND SPICY FAJITAS

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
• Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
• Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
• Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
• Preheat a grill to high.
• Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.

MEXICAN COLESLAW

Steps:

• Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
• In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
• Add mayonnaise mixture and stir to combine.
• Cover and chill for at least 30 minutes.
• Sprinkle with pepitas just before serving.

CHICKEN FAJITAS

Steps:

• Between sheets of plastic, pound the chicken breasts into uniform thickness (about 1/2 inch).
• Mix all marinade ingredients together (soy sauce through crushed red pepper).
• Place marinade in a large ziploc bag and add chicken breasts. Marinate for 1 1/2 - 2 hours.
• While the chicken is marinating. Mix all slaw ingredients together and let sit in fridge.
• When chicken is done marinating, heat grill to medium heat.
• In a large fry pan, heat the 2 tbsp of oil over medium high heat. Add onion, peppers, and Mrs.Dash. Stirring often, cook until desired tenderness is achieved. I like my peppers and onions very soft, so I cooked mine for about 20 minutes.
• Grill chicken breasts until cooked through, about 10 - 12 minutes. Remove from heat and cut into thin slices, about 1/4 inch thick.
• Wet two paper towels and squeeze out excess water until just damp. Place one of the paper towels on a plate, put the tortillas on top, and then add the second paper towel on top of that. Heat in microwave for 20-30 seconds.
• To make fajitas: Take one tortilla, place some of the chicken in the middle of the tortilla. Top the chicken with the peppers and onions, sprinkle with cheddar cheese and then add the broccoli slaw mixture. Add any additional toppings you would like. Fold the tortilla over and enjoy!

FAJITAS WITH SPICY COLESLAW

Steps:

• 1. Prepare marinade, combine the fajita seasoning, lime juice, and garlic in a ziploc bag; add beef. Squeeze out the air and seal bag tightly; turn to coat the beef. Let stand at least 10 minutes or refrigerate, turning bag occasionally, up to 2 hours. Drain marinade.
• 2. To prepare coleslaw: combine coleslaw/cabbage, jalapenos, and pickling juice, vinegar, green onions, and cilantro in a medium bowl. Set aside.
• 3. Heat oil in a large nonstick skillet over medium-high heat. Add beef and saute until cooked through, 2-3 minutes. Meanwhile, heat the tortillas according to package directions; keep warm.
• 4. To serve, place about 3/4 cup of coleslaw mix into each tortilla and top immediately with beef, roll to enclose.