Oh Saturday! If I didn't have to spend all of this lovely day studying, it would be so much nicer. It is sunny and beautiful outside, but me and cancer biology will be spending the day together, again. Sigh.
I made these the other night as a quick weeknight dinner. These were really meant to be vegetable fajitas, but since P won't eat a meal without meat, I also added chicken for him. So you could make it either way. It is quite filling as vegetable fajitas! The marinade is pretty yummy!
1 orange, juiced
1/2 lime, juiced (I don't have a juicer, I just squeezed!)
2 t orange zest/peel
1/2 t cumin
1/2 t salt
dash cayenne pepper
1 garlic clove
1/3 c olive oil
Place marinade in a food processor or blender, and process until mixed.
I would like to take this moment and comment on how much I love my Magic Bullet.
Anyway, here is the marinade:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1 portobello mushroom cap, sliced lengthwise (make sure to "clean" and cut off black underside!)
1 zucchini, sliced lengthwise
Tortillas (I used whole wheat flour)
Toppings optional (guacamole, sour cream, salsa, cheese)
Place in bowl with marinade and refrigerate for 1-4 hours.
Once ready to cook, place in saute pan over med heat and cook, stirring occasionally, until vegetables are tender (about 10 minutes).
Place in warmed tortillas and top with desired toppings (sour cream, guacamole, salsa, etc)
For the chicken variation, slice one chicken breast into long strips. Cook in saute pan until done (about 10 minutes) over medium heat BEFORE adding vegetables. Wipe pan clean, add vegetables and leave chicken in the pan with vegetables until done.