At-Home Fajitas Because This Is As Healthy As Mexican Food Gets | Betches

At-Home Fajitas Because This Is As Healthy As Mexican Food Gets

By Betchy Crocker

As any betch will tell you, Mexican food is an absolute good. There’s no such thing as “bad” Mexican food the same way there’s no such thing as bad sex, bad pizza, etc. Like yeah, it could be better, but having any at all is awesome.

Fun fact: It isn’t awesome for your thighs … or flat tummy … or body in general. This shouldn’t come as a surprise, since the main ingredients in most Mexican dishes are sour cream, cheese, salsa, meat, beans, and rice – just in differing amounts and shapes.

Funner fact: Fajitas are one of the healthiest things you can order when the Mexican cravings hit. Better yet - you can make them yourself and avoid the judgy looks at the restaurant.


 - 4 tbsps canola or veggie oil, divided
 - 2 tbsps lime juice
 - Salt and pepper
 - 1 ½ tsps dried oregano
 - 1 ½ tsps cumin
 - 1 ½ tsps garlic powder
 - 1 tsp paprika
 - 1 tbsp chili powder
 - 1 tsp crushed red pepper flakes
 - 1 ½ lbs boneless skinless chicken breast, cut into thin strips
 - ½ sweet red bell pepper, sliced into thin strips
 - ½ green bell pepper, sliced into thin strips
 - ½ medium white onion, sliced into thin strips
 - 4-6 small reduced fat flour tortillas
 - Toppings like avocado, salsa, sour cream, etc.

Yah, it’s a lot of shit, but these don’t require a lot of thought. First, grab a giant plastic bag and toss in half the oil, all of the spices, and the chicken. Massage that ish around until everything is coated. Let marinate for about 1-3 hours in the fridge – honestly the amount of time depends on how hungry you are.

Grab a large skillet, heat the remaining oil over medium high heat. Sauté the peppers and onions until crisp tender. Remove from the pan and set aside. Get your chicken (discard the marinade) – using tongs and the same skillet, cook over medium high heat until cooked through; about 5-6 minutes. Return the peppers and onions to the pan and cook everything together for about a minute.

Serve with the tortillas and toppings. Bam. At-home Mexican. And they can’t cut off your margaritas supply if you’re at home. That’s called a win-win. 




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