TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI
These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH
Shrimp is marinated in a spicy honey and lime mixture and then grilled and served in warm tortillas along with squash and zucchini and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI
Grill boneless pork chops for these fajitas with a warm tomato-and-squash relish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas, the squash and zucchini mixture and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI
Build fajitas with sweet and spicy grilled flank steak and a squash-tomato-scallion saute.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
POLLO CALABAZAS PICANTES FAJITAS/SPICY CHICKEN AND SQUASH FAJITA
This recipe started as "Calabazasitas" which my Grandmother and parents used to make when I was a little girl. I have changed it quite a bit by adding meats and cheeses and different veggies and spices anything that I thought would blend in well with the squash. I love it because it can be eaten as tacos or fajitas or all by it self with a side of spanish rice and beans. Also if your not into meat it is great with just the veggies.
Provided by Diana S_411105181
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan heat oil to medium temp.
- Add chicken and garlic cook until brown.
- Add the rest of the items and stir to mix and until onions and zucchini just start to cook.
- Put all ingredients into a casserole dish and sprinkle cheese on top.
- Bake in the oven at 350 for 15-20 minutes or until cheese has completely melted and veggies are soft but not mushy.
- Serve with hot home made flour tortillas or steamed corn tortillas, sour cream and chopped cilantro.
- (Optional).
- Beef or Pork can be used in the recipe and it is great with just the veggies.
Nutrition Facts : Calories 319.5, Fat 10.4, SaturatedFat 1.3, Cholesterol 102.7, Sodium 170.8, Carbohydrate 13.1, Fiber 4.3, Sugar 5.3, Protein 44
EASY SPICY CHICKEN FAJITAS
An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.
Provided by IndyGrl87
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season thawed chicken breasts with S&P on both sides.
- In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
- In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
- Add garlic and saute for an additional minute.
- Add chicken broth (eyeball it) and fajita seasoning.
- Slice chicken and add to skillet.
- Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
- Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).
Nutrition Facts : Calories 441.6, Fat 14.4, SaturatedFat 2.8, Cholesterol 51.4, Sodium 1469.7, Carbohydrate 47.8, Fiber 4.5, Sugar 6.1, Protein 29.5
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