Corn Starch, Corn Protein Hydrolyzed, Sugar, Salt, Maltodextrin, Spices, Pepper(s) Chili, Onion Powder, Garlic Powder, Soybean Oil Partially Hydrogenated, Citric Acid, Color(s) Artifical, Silicon Dioxide Added to Prevent Caking, Natural Smoke Flavor, Sulfiting Agents, Ethoxyquin Preservative
Those are the ingredients to the Old El Paso Fajita seasoning package.
I figured I could do better than that – so I did some google searches for fajita seasoning and found a few recipes (such as this one by 100 days of Real Food) which gave some starting points.
Here is my uncomplicated and pronounceable recipe for chicken fajitas
1 lb chicken, cut up (I used organic chicken and was very proud of myself)
1 or 2 red peppers (sliced or diced, however you roll)
½ onion (I used a yellow onion because I was feeling crazy!)
1 TBS-ish minced Garlic
½ TBS of coconut oil (Yup!! Good old coconut oil)
Decent amount of Smoked Paprika – I shook it all over the skillet (to taste)
Smaller amount of Cumin (to taste)
Even less Black Pepper (to taste)
Smallish amount of Salt (to taste)
- Heat the coconut oil in a skillet over medium heat
- Add chicken, wait for it to start to cook, stirring often
- Add the onion, let it brown a bit
- Add the peppers, cook for another 3-5 minutes
- Add the garlic
- Squeeze the lemon into the skillet
- Shake on the spices
- Shake a little more
- Let the food simmer on the burner for another few minutes
You can serve this with all sorts of fun things – salsa, guacamole, sour cream, cilantro and/or cheese. (I like Monterey Jack)
This was my lunch one day at work. Impressive, right? I microwaved the fajitas mix for a minute, stirred, hit it up for another minute.
I then heated my flour tortilla for 10 seconds and added cheese, cilantro & a touch of sour cream.
Yummo and it beats Taco Bell!