If you are on the go, but still want the amazing flavors of Mexican food on any Taco Tuesday then this is the quick dinner for you. I don't know about you, but whenever I go to a Mexican restaurant I always seem to order the same exact thing.....FAJITAS!!!! Chicken & Shrimp Fajitas will run you about $15 FOR ONE PLATE. What if I told you, that you could feed a family of four for less than $15 AND do it in 30 minutes?? Would you believe that this meal only costs about $13? Well, give it a try and leave a comment if you try out both recipes. Have fun. It's a fiesta!
Skinny Chicken & Shrimp Fajitas Ingredients
Serves 4 people
Meat & Proteins
4 Chicken Breasts (~$3.00)
8 oz Large or Jumbo Shrimp (~$4.50)
Produce
1 Red Onion, sliced (~$0.78)
1 Green Bell Pepper, sliced (~$0.69)
1 Jalapeño Pepper, sliced (~$0.20)
Baking & Spices
1 ½ tsp Salt (~$0.01)
1 ½ tsp Cracked Black Pepper (~$0.01)
2 tsp Garlic Powder (~$0.01)
3 tsp Taco Seasoning (~$0.01)
2 ½ tsp Tajin (~$0.01)
Oils and Vinegars
2 tbsp Extra Virgin Olive Oil (~$0.01)
Condiments
1 Can Diced Tomatoes w/ Green Chilis (~$0.40)
Breads & Grains
8" Tortillas (Optional) (~$1.48)
Skinny Chicken & Shrimp Fajitas Directions
Heat up a Large Cast Iron Skillet and add 2 tbsp of Extra Virgin Olive Oil.
Wash and prep the vegetables by cutting one Red Onion and one Green Pepper Bell Pepper into thin slices.
Add the sliced Red Onion and Green Bell Pepper to the skillet. Sauté until the onions start to sweat down.
Add in one can of Diced Tomatoes w/ Green Chilis, one sliced Jalapeño Pepper, and let simmer.
Clean 4 chicken breasts and slice them on the diagonal pieces. Season the chicken with 1 tsp Salt, 1 tsp of Cracked Black pepper, 2 tsp of Garlic Powder, 2 tsp of Tajin Seasoning, and 3 tsp of Taco Seasoning. Stir the chicken making sure the seasoning fully coats each piece.
Peel and devein 8 ounces (1/2 bag) of Large Shrimp leaving the tails on. Season with a ½ tsp of Salt, ½ tsp of Cracked Black Pepper, and ½ of Tajin Seasoning. Set Aside.
Add the seasoned chicken to the skillet, cover with foil, and bake in the oven for 15 minutes on 350 degrees. Tip: The chicken is cut small and shouldn't take that long to cook. The internal temperature of the chicken should be 165 degrees when finished.
Add the seasoned shrimp to the skillet and cook for another 3-5 minutes, or until they turn pink. Serve when ready with Cilantro Lime Rice, black beans, and/or warm tortillas.
Cilantro Lime Rice Ingredients
Serves 4 people
Produce
2 Limes, juiced and zested (~$0.66)
½ bunch Fresh Cilantro, lightly chopped ($0.63)
Baking & Spices
1 tsp Salt (~$0.01)
1 tsp Cracked Black Pepper (~$0.01)
Breads & Grains
1 cup Jasmine Rice (~$0.65)
Diary
3 tbsp Unsalted Butter (~$0.08)
Liquids
1 ½ cups Water (~$0.00)
Cilantro Lime Rice Directions
Wash and drain Jasmine Rice.
Bring 1 ½ cups Water and 1 tsp of Salt to a boil.
Add in the washed Jasmine Rice, the zest of 1 Lime, and the juice of 2 Limes. Reduce the heat to a very low simmer. Cook for 15 minutes. Tip: Check your rice package for your brand's cooking directions. It may be slightly different.
Transfer the Rice to a bowl. Add in chopped Cilantro, 1 tsp of Cracked Black pepper, and 3 tbsp of Unsalted Butter. Stir and serve.
Now you have something cooked from the SOUL. Serve it to the CULTURE!