This fajitas combo is not one of the traditional Mexican styles. It’s not spicy but mild and sweet. The flavor is closer to some Asian stir-fried, which I found to suit my taste. You can easily make this dish in less than half an hour. It’s packed with colorful veggies, herbs, and quality protein. I have tried to swap different protein sources and it turns out perfect every time!
The key to making this recipe is to cut all your herbs patiently. The garlic, green onion, and cilantro add so much flavor in this recipe.
The other key condiment is coconut amino, which gives the fajitas a sweet kick. Coconut amino is a fermented product from the coconut palm. It’s gluten-free and lower in sodium. I have been using coconut amnio to substitute soy sauce in many Asian cuisines. If you are trying to lower sodium in your diet, try it out!
If you like to have spicy fajitas, simply omit the coconut amino and substitute 1/2 tsp of your favorite taco seasoning. I highly recommend the one from Primal Palate. They have a variety of high-quality organic spices.
Chicken, Pork, and Steak Fajitas
- 2 tsp Avocado oil
- 4-6 oz chicken breast, cut into strips (or sub any meat of choice)
- 2 cloves garlic, minced
- 1/2 medium onion, cut into strips
- 1/2 medium bell pepper, cut into strips
- 3 tbs chopped green onion
- 3 tbs chopped cilantro
- 2 tsp coconut amino
- 1/4 tsp onion powder
- 1/4 tsp garlic power
- pinch sea salt
- 3 tortillas of choice
- Heat 1 tsp of avocado oil in a skillet on medium-high heat. Add the meat and stir occasionally until fully cooked, about 5 mins. Set aside.
- Heat 1 tsp of avocado oil in a skillet on medium-high heat. Add minced garlic, onion, and pepper and cook about 3-4 mins until the onion turns translucent.
- Stir in the cooked meat, green onion, and cilantro to the skillet. Add coconut amino, garlic powder, onion powder, and sea salt. Mix well and turn off the heat.
- Heat 3 small tortillas in a clean skillet or over an open flame and add the fajitas on the tortillas. Enjoy!