By: Jessica Ivaska | December 22 2010
Posted in Recipes - Seattle Recipes

Photo credit: Jessica Ivaska

So Christmas day is officially over, but that doesn’t mean the festivities are winding down quite yet. This is the busiest time of year, and that often means cooking goes by the wayside. We totally get it. When the holidays are in full swing and you’re constantly on the move, slaving over yet another meal can be the last thing you want to do. But we promise, there’s hope.

Instead of being tempted to hit-up that fast food place around the corner, stock your fridge with lean cuts of meat and plenty of fresh veggies. They can be the foundation of just about anything and provide the protein and nutrients you need to keep going, and going.

These Christmas fajitas, named for the use of red and green bell pepper, are one of the fastest meals you can whip up—no matter how busy you are. With the chilly, cloudy, grey weather in Seattle, a little taste of Mexico can never hurt. So get out a frying pain, slice up some veggies and get ready for a fast, delicious and nutritious meal that will give your taste buds just the kick they need on a cold winter’s night. They’re so fast you might even have a few minutes to get out the blender and mix up a batch of margaritas. Now that sounds like a holiday!

Photo credit: Jessica Ivaska

Christmas Fajitas

Serves 3-4 depending on appetite

Ingredients

1 tablespoon olive oil

1 teaspoon butter

3 cloves garlic, minced

½ medium yellow onion thinly sliced

½ pound pork sirloin cutlets, thinly sliced (you could also use chicken or beef)

1 small red bell pepper

1 small green bell pepper

3 tablespoons taco seasoning, more or less to taste (you can use store bought or make your own, using this recipe)

3 tablespoons water

tortillas

Your choice of Mexican toppings: cheese, salsa, guacamole, sour cream

 

Directions

Heat a large frying pan on medium heat, add olive oil and butter, allow to melt. Note: the butter helps the onions caramelize, but it can be omitted

Add onion, cook until translucent and browning on the edges, about 3 minutes.

Add garlic, sauté for 1 minute more.

Add the pork, cook for 2 minutes.

Add taco seasoning and water, stirring until all combined and no powdered seasoning is visible, and saute for 2 minutes.

Add red and green bell peppers, cook about 3 more minutes until peppers are tender and pork is cooked through.

Serve on heated tortillas with your favorite toppings.

Note: To make this a gluten-free meal, use corn tortillas and check your taco seasoning ingredients.

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