Can you hear the sizzle? Can you smell the wood smoke? Oh man – I am ready for a fajita! How about you?
I love the sizzle.
I love the smell of the onions and peppers and mushrooms.
It’s time for fajitas!
One of my favorite places to eat fajitas, besides at my kitchen table with a freshly iced margarita in hand, is in Morrison, Colorado. It is a local restaurant and bar in the foothills of Colorado, close to Denver. The Morrison Inn …just a hop, skip and a jump from Red Rocks Amphitheater, They are known for their Margaritas and Mexican food. The patio on the roof is always bustling in the summertime and has great live music filling the air. It is a great venue for tasty food and mountain town atmosphere if you are going to one of the fabulous concerts at Red Rocks!
BUT… Here in at my kitchen, when going out is not an option or I just want my tortillas gluten-free – there are these incredibly flavorful chicken fajitas! Yes, fajitas on home-made gluten-free tortillas that are AMAZING!
I like my tacos with street size tortillas. Easy to hold! Easy to eat!
All these wonderful ingredients coming together smell amazing in the kitchen! Organic free-range chicken strips with mushrooms, onions, and green bell peppers (and red bell peppers if I have them on hand) in some olive oil with garlic, liquid smoke (or mesquite or alderwood salt), salt and pepper, and a little coconut sugar.
Whether you make the gluten-free tortillas or put them on organic corn tortilla… these are quick and easy… and really. good. fajitas.
So many delicious toppings to add to fajita’s but I like the combo of avocados, Cotija Cheese, cilantro and sour cream.
I make these gluten-free tortillas about twice a week. They are delicious made with coconut and tapioca flours. Whatever you like to stuff your fajitas in, gluten-free tortillas, corn tortillas, or pita wraps… it is all good~ These fajias are so delicious!
Enjoy!
Teri~
- Serves: 4
- Serving size: 1
- Calories: 402
- Fat: 27
- Saturated fat: 6
- Unsaturated fat: 12
- Trans fat: 0
- Carbohydrates: 10
- Sugar: 4
- Sodium: 460
- Fiber: 4
- Protein: 35
- Cholesterol: 111
- 1 lb. free range, organic chicken tenders
- 1 tbsp. hickory liquid smoke or 1 tsp. mesquite salt
- 2 tbsp. oil olive
- ½ cup onions, sliced
- ½ Green Bell Pepper, sliced
- ½ Red Bell Pepper, sliced
- 1 cup mushrooms, sliced
- 2 clove garlic, minced
- ½ tsp. salt and pepper
- ½ tsp. coconut sugar
- ½ cup sour cream
- 1 medium avocado
- ½ cup cotija cheese
- 2 tbsp. cilantro, chopped
- Make gluten-free tortillas if using them in the recipe.
- Add olive oil to medium size pan over medium heat.
- Cook Chicken strips with liquid smoke or mesquite salt for 6-8 minutes or until tender and cooked through. Transfer to plate and keep warm.
- Add onions, peppers, and mushrooms to pan and saute until cooked, 7-8 minutes. Add chicken back into the pan.
- Season with garlic, salt and pepper and coconut sugar and cook for one minute more.
- Assemble fajita's - put sour cream on the bottom of the tortilla, add fajita's, cheese, cilantro, and sour cream.