When we moved to Maui, I couldn't find the Mexican Seasoning I had been using forever. I was not going to give up my "go to" meal and asked several of my mainland friends as well as my Mom to send me some of the seasoning. No one could find it so I guess it's no longer made. I experimented with some different taco, Mexican, and fajita seasonings and am currently using a brand name taco seasoning with 10 calories/TBSP.
These fajitas are pretty healthy. Lean white chicken breasts, (you could use thighs if you like those better), lots of bell pepper and onions, a modest amount of fat (canola oil and avocado), whole wheat tortillas. I serve them with black beans with chopped cilantro for an easy side dish. I hope you'll try these and see if they become one of your Friday Night go to meals!
Friday Night Fajitas
Makes about 4 servings each with approximately 472 calories, 41 grams carbs, 17 grams fat, 41 grams protein for 1/4 of chicken/veggie mix, 1 whole wheat tortilla (mine contributes 130 calories), 1 TBSP low fat cheese, 1 TBSP guac, 1 TBSP taco sauce, 1 tsp LF sour cream
1 1/4 pound skinless, boneless chicken sliced into thin 2 inch long pieces
1 large green bell pepper sliced into thin strips
1 large red bell pepper (or whatever bell peppers you have) sliced into thin strips
1 large onion sliced thinly
2 TBSP canola oil
4-6 TBSP taco seasoning, depending on how seasoned you like it
Whole wheat tortillas
Low fat shredded 4 cheese Mexican cheese
Low fat sour cream
Red taco sauce (mild, medium, hot)
Heat 1 TBSP of oil over med-high heat and add onions and peppers and 1/2 of taco seasoning. Cook, stirring occasionally until veggies are softened. Remove from pan, put in bowl and put inside microwave to stay warm and steam (this helps soften the veggies even more and makes them so nice in your fajita!).
Serve with cilantro black beans, or black beans with lime juice and cumin stirred in. Or topped with sour cream...endless possibilities with this meal. Enjoy!