Best Fajita Marinade Recipes

Low Carb Chicken Fajitas Life Made Keto

WebJan 15, 2020 · Melt remaining 1 tablespoon butter on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add …

1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
2. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the chicken marinade for drizzling on the chicken at the end. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
3. Slice the the onions and bell peppers.
4. Heat 1 tablespoon butter in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.

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Authentic Chicken Fajita Marinade Low Carb Maven

WebAug 30, 2020 · Add 1 tablespoon of oil and toss to coat. Heat a cast iron skillet to medium-high heat and turn on the ventilation. When the skillet …

1. Preparation: Slice the bell peppers and refrigerate.
2. Slice the onions and place in a large zip-loc bag. Add the rest of the ingredients for the marinade and squish around to distribute. Place the bag into a 9x9 inch baking dish (or something similar) and add the chicken, making sure to distribute the ingredients so they are dispersed evenly. I use my fingers and toss a few onions around and move a few clumps of cilantro so each piece of chicken has some of each. Refrigerate over-night.
3. Chicken: Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Then, remove from the marinade. Grill the chicken and let it rest while you cook the vegetables.
4. Charred Vegetables: Remove the onions from the marinade and add them to the sliced bell peppers. Add 1 tablespoon of oil and toss to coat. Heat a cast iron skillet to medium-high heat and turn on the ventilation. When the skillet begins to smoke, add half of the onions and peppers. Stir occasionally and remove when charred in parts and the onions are cooked through. You may need to lower the heat on the pan to reduce smoking. Add the remaining vegetables and repeat. If you opted for more veggies, you may need to do three batches so that the vegetables char and don't steam.

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Traditional Beef Fajitas Marinade Low Carb Maven

WebOct 5, 2015 · Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic …

1. Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic cloves, giving them a quick rough chop and put with the lime juice. Slice a medium onion into rings about 3/8 inch thick. Cut the skirt steak in half and place into a large zip-loc bag. Pour the lime juice and oil into the bag. Add onions and garlic to both sides of the bag and between the skirt steak. Seal the bag and mush things around so that the ingredients are fairly evenly distributed throughout. Put the bag into a glass dish to prevent leaks and turn the bag over every few hours. Best if marinated over night - two days. Let the fajita meat come to temperature for 30 minutes before cooking.
2. Slice the bell peppers and place into a bowl large enough to accommodate them and the onions from the marinade, but not the crushed garlic. Pour a little oil over the onions and peppers and toss to coat.
3. Preheat the grill to high. Remove the skirt steak from the fajita marinade and dry with paper towels or they won't brown on the grill. Rub a little oil on both sides and salt and pepper liberally. Grill the steak to your liking. If it is not as brown as you like, put it in a very hot iron skillet to brown. Let the meat rest 10-15 minutes before slicing.
4. While the fajitas rest, preheat an iron skillet until very hot. Add the onions in a single layer and let cook until browned and charred. Turn over with tongs and cook the other side. Remove to a serving plate and add the next round of vegetables, making sure not to crowd the pan. Continue until all of the vegetables are done. This process will produce a little bit of smoke.

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