Cooking with Kay
2 lbs of chicken or steak sliced for fajitas
1 large sweet onion sliced (Thick enough to be left behind in the skillet if someone in your family doesn’t love them)
1 red bell pepper sliced thick
1 yellow or orange pepper sliced thick
1-2 limes (juice of)
4 tbsp seasoning combo – oregano, cumin, garlic, paprika
1 tablespoon of organic Adobo
4-5 tablespoons of expeller pressed roasted garlic grapeseed oil)
Place sliced meat on a plate and season with 2 tablespoons of the spice mix. Over medium-high heat add 3 tablespoons of oil to a large skillet. Let it heat up until you see ripples. Add seasoned meat. Turn and cook for approx. 2-3 minutes. (A little more time for chicken).
Pour sliced veggies into a deep bowl. Drizzle with 1 tablespoon of oil, sprinkle with 2 tablespoons of the seasoning, toss together to coat.
Put chicken back on the heat and add in veggies. Continue to turn and cook until veggies are just the way you prefer them. *Make sure your chicken is cooked through.
Lightly toast tortillas in a small skillet. Stack on a plate to be ready to fill when the fajitas are finished.
Top with homemade guacamole, salsa, sour cream, grated cheese, jalapeños, sliced tomatoes