|2 servings||calories per servings 660||protein serving 42 g||carbs per serving 63 g||total fat per serving 26 g|
What’s the difference between fajitas and tacos? Fajitas are the actual filling; typically a mixture of onions, peppers and other veggies and chicken or steak that sizzles in a hot pan all on its own, with tortillas and fresh toppings served on the side. Tender, grass-fed sirloin from Marksbury is perfect for this recipe, and adding in mixed mushrooms makes it even more savory and satisfying. Wrapped in warm tortillas with a spritz of lime and a sprinkle of Cotija cheese, you’ll have a festive dinner that everyone can agree on!
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Place a heavy baking or roasting pan in the center of oven. Heat oven to 450° F.
• Peel and halve onion. Cut into thin wedges.
• Discard pepper stems and seeds. Dice flesh.
• Discard tough mushroom stems. Thinly slice caps.
• Cut lime into wedges.
• Pick and chop cilantro leaves.
Coat steak with 1 teaspoon cooking oil. Rub with half of fajita spice and 1/4 teaspoon PeachDish Salt.
• Carefully place steak on the hot pan in oven. Roast 2 minutes.
• Stir, and roast 2 minutes more.
• Transfer steak to a plate or bowl to rest.
While steak roasts, in a small bowl, combine onion, mushrooms, peppers, 1 teaspoon cooking oil, remaining fajita spice and 1/4 teaspoon PeachDish Salt.
Carefully spread seasoned vegetables on the hot pan, and return pan to oven. Roast until vegetables are cooked and lightly browned, 10-12 minutes.
Remove the cooked vegetables from oven, add steak and juices back to the pan, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
• Arrange tortillas, lime wedges, sour cream, Cotija cheese and cilantro as garnishes at your table.
• Fill tortillas as desired, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...