By request!! I’ve had this recipe in my kitchen for awhile. But just for this special group, I’ve added my easy blender recipe for almond flour tortillas. The fajita recipe is absolutely perfect for a weeknight because it’s so easy and requires very little work. It’s basically just a sheet pan and some veggie chopping. The tortillas don’t take long to make at all but if you don’t feel like pulling that off on a weeknight, then it’s easy (and clean!) to use the brown rice tortillas from Trader Joe’s. Those are my go-to. Other options are to make a fajita salad or a fajita rice bowl or quinoa bowl. Enjoy and please post your photos and comments!
• 1-2 pounds chicken breasts (sliced into thin strips) and/or 1-2 pounds medium shrimp (peeled, deveined, tail off) • 1-2 large onions (cut into quarters or strips) • 2-4 peppers (sliced, any color) • 2 tbsp olive oil • 1 lime • Brown rice tortillas (Trader Joe’s) (OR make my almond flour tortillas...recipe below)
Toppings- • Avocado • Almond milk yogurt (or coconut milk yogurt) • Shredded almond cheese or other non-dairy cheese • Salsa • Parsley/cilantro (optional topping)
Seasoning- • 2 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp dried oregano • 1/2 tsp chili powder • 1 tsp cumin • 2 tsp salt
Instructions- 1. In a large bowl, mix together the olive oil and seasoning. 2. Add the chicken/shrimp and the veggies to the bowl and toss to coat. Cover and refrigerate for approximately 2 hours (or up to 24 hours.) 3. Preheat the oven to 425 degrees. Grease a large baking sheet with a clean cooking spray oil or line it with parchment. 4. Spread the marinated chicken/shrimp/veggies evenly on top of the baking sheet. 5. Bake on the top rack of the oven for 25-30 minutes, or until chicken is cooked through. If you’re using both chicken AND shrimp, set the seasoned shrimp aside and cook the chicken and veggies first for 20 minutes. Then add the shrimp to the pan and cook for the last 5-10 minutes. (For shrimp ONLY and veggies, cook the veggies on the pan alone for 20 minutes and then add the shrimp to the pan for the last 5-10 minutes). 6. Squeeze the lime over the top of the chicken/shrimp and vegetables. 7. Serve on tortillas and top with with more lime juice, almond milk yogurt, almond cheese, salsa, parsley/cilantro, and avocado.
Almond Flour Tortillas-
• 1 cup almond flour • 1 cup tapioca flour • ¾ cup almond milk • 2 eggs • ½ teaspoon sea salt • 1 tablespoon avocado oil or coconut oil (for cooking)
1. Add all ingredients to a blender and then blend the batter until it’s smooth and pourable. 2. Heat the oil over medium-high heat. 3. Pour ¼ cup of the batter onto the heated skillet, and gently swirl the pan in circular motions so it spreads into a thin, round shape. 4. Cook for 1-2 minutes, then flip. Cook for an additional minute or until golden brown. Repeat with remaining batter.