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Fajitas with Cilantro Spice Paste


By The Local Cook (Visit website)




First off, I apologize for the lack of printable recipes and nutrition information. The program I use to generate those is on my laptop, which is currently not my friend. Will get that fixed soon though!


Simply in Season provides two versions of fajitas, and I chose the cilantro spice paste version. Want the other one? Go buy the book ;-)


Spice Paste:



1 C finely chopped cilantro leaves
2 T soy sauce
1 T oil
1 T chili powder
1 T ground cumin
juice of one lime

Mix all together and coat 1 lb of chicken strips or beef strips. Let stand for 15 minutes while you chop about 4 C of vegetables. These can be



Sweet peppers
Hot peppers
Onions
Summer squash
Carrots
etc.

Toss the vegetables with ground red and black pepper to taste.


Stir fry the chicken and set aside.


Stir fry the vegetables and add the chicken back in.


Serve with fajita fixins’ (you know the drill–salsa, sour cream, tortillas.) For Wheatless Wednesday you can skip the shell and eat on a bed of lettuce.


The Verdict: This is one of those recipes that makes portion control really, really hard. Yeah, it’s that good.  The fresh cilantro was heavenly and perfectly accented the chopped fresh picked heirloom tomatoes.




Related posts:Okra Saute’
Summer Garden Ratatouille
Mexican Stuffed Peppers







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