Fajitas

We love Mexican in this house, and fajitas are such an easy thing to make. The other night I threw together something really easy and it was so yummy.

Chicken:

chicken breast

few dashes of cumin

fresh oregano, chopped

coconut oil, for cooking

Vegetables:

chopped zucchini

chopped onion

chopped green peppers

So all I did was chop the chicken and then cook it in about 1 T. coconut oil over medium heat, adding the cumin, oregano, and salt if desired.

Then I sauteed the vegetables in a little coconut oil until soft but a little crunchy.

We topped them with lettuce, tomato, cheese, salsa, fresh lime juice, guacamole, fresh cilantro, and sour cream.

I used some tortillas but also had it in a leaf of romaine lettuce. Here's my tortilla recipe, it's so easy and makes about 20 small tortillas. I put half in the fridge and throw the other half in the freezer in a plastic bag.

Homemade Flour Tortillas

1 ½ c. wheat flour
1 ½ c. white flour
1 t. salt
1 T. baking powder
Pinch of sugar (optional)
3-4 T. oil
1 c. water

Mix together flour, salt, baking powder, sugar and oil. Add water and mix with hands. Form into a large ball. Divide into about 20 smaller balls, depending on how large you want the tortilla. Roll each ball flat with a rolling pin and cook on a hot ungreased griddle. Use medium heat. Cook for about 20 seconds on each side until lightly brown on each side. Store in the fridge or freeze. To reheat and soften, rub tortilla with a sprinkle of water, wrap in a damp towel and place in a sealed container until you’re ready to serve them.