When I was younger, my winter layer of fat was cute but it rapidly disappeared in the spring as I spent more time outdoors and less time cooking. Nowadays, it is much harder to lose that extra fat. Last year, I carried it until August. This year I’m trying to be smarter about what I eat during my winter “hibernation”. Fewer hearty stick to your rib meals and more lighter meals.
Chicken fajitas is a dish that I normally make in the summer. It is very light and quick to prepare. The short cooking time is key in the summer due to the lack of air conditioning in my house. Also key is slicing the chicken, pepper and onion into very thin strips so that they can be comfortably rolled in a tortilla.
The origins of this recipe have been lost in the mists of time. But it has stayed in my cookbook because it has withstood the test of time. Simple and delicious.
Verdict: Yum!! This one’s a keeper!!
1 ½ lb. chicken breast strips, sliced thinly
1 jar salsa
2 tablespoons lime juice
1 teaspoon Worcestershire sauce
1 bell pepper, cut into thin strips
1 onion, cut into thin strips
12 soft tacos
Brown chicken over medium-high heat until no longer pink. Stir in salsa, lime juice and Worcestershire sauce.
Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are tender-crisp.
Spoon fajita filling onto tortillas. Top with additional salsa if desired. Roll up to serve.
Makes 12 fajitas
Recycle: salsa jar, Worcestershire sauce bottle
Compost: pepper veins and seeds, onion skins