Funky Fusion Fajitas

Who doesn't love a good Mexican themed dinner? On a hot summer night people want to barbeque and share a great meal together. This recipe fuzzes the two together, making for a successful party anytime (and it won the competition in a Bobby Flay Throwdown, need I say more?). The great thing is you really can tailor your meal to your own liking. Adding any type of vegetable and as many as you want can help you get to your recommended 5 servings a day quickly and deliciously. Make the guacamole as mild or as hot as you would like. This recipe may look like it calls for a lot of ingredients but, 1) You may have most of them on hand anyway and 2) It is totally worth it even if you don't! Start your meal with salsa, guacamole and chips, paired with skinny margaritas and you have a party!

Recipe for the Skinny Margaritas:

1 gallon lemonade crystal light
1/2 liter diet 7-up
1 fresh lime, juiced
as much tequila as you feel needed :)
Ice

Add all of the ingredients to a blender and crush to desired consistency. Enjoy!

Recipe for the Fajita:

1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons ketchup
1 cup firmly packed dark brown sugar
3 cloves garlic, minced
1 tablespoon ground ginger
kosher salt and freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 (1 1/4 lb) flank steak (I used organic, free range chicken)
1/2 red onion , sliced into 1/2 inch thick half-moons
1 green pepper, sliced into 1/4 inch wide strips
1 yellow or red pepper, sliced into 1/4 inch wide strips
4 green onions, sliced into 1/4 inch pieces
12 (8-inch) whole wheat tortillas, warmed
Guacamole (recipe below)
Screamin' sour cream (recipe below)

1. Combine the white wine, soy sauce, red wine vinegar, 1/4 cup olive oil, ketchup, dark brown sugar

2 cloves garlic, ground ginger, 1 teaspoon salt and freshly ground black pepper, red pepper flakes, garlic powder in a large bowl and whisk together. Remove about 1/2 cup and set aside for serving. 

 

 2. Tenderize the meat by piercing it all over with a fork. Place the meat in a resealable plastic bag, pour the rest of the marinade into the bag, and seal. Refrigerate the meat for at least 2 and up to 4 hours. 

3. Remove the meat from the refrigerator 30 minutes before grilling. 

4. Heat the grill to medium-high

5. Remove the meat from the marinade, discarding the marinade, and season with salt and pepper. Grill to your desired doneness. Let the meat rest for 10 min. while you cook the vegetables.

6. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the vegetables and remaining marinade, and pepper to taste. Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes. 

7. Slice the meat into pieces across the grain. Spread each tortilla with guacamole and top with meat, vegetables, and some sour cream, and a drizzle of the reserved marinade if desired. 

Recipe for the Screamin Sour Cream:

1/2 cup low-fat sour cream

2 tablespoons hot sauce 

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

Whisk all the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes. 

Recipe for the Guacamole:

1 avocado

2 overflowing tablespoons cilantro, finely chopped

2 jalapenos, finely chopped (more or less depending spicyness preference) 

1/2 lime, juiced

Add all ingredients and grind until slightly chunky 

Serve all together in a warm tortilla and enjoy the wonderful, fresh as it gets, Fajita!

Recipe for fajita and sour cream complements of Bobby Flay's Throwdown cookbook