Originally, fajitas were made with skirt steak, considered a “less than superior” cut of meat. In 1984, Homero Recio began the process by using the cooking style directly on a campfire or on a grill.
The Spanish nickname goes back as far as the 1930s in the ranch lands of south and west Texas. During cattle roundups, beef was butchered regularly to feed the hands. Today, fajitas are made with all kinds of meats and vegetables.
Please email me at brencook4u@aol.com and tell me your favorite fajita ingredient.
SEAFOOD FAJITAS
Ingredients:
8 flour fajitas, warmed
1/4 cup olive oil
1 small onion, chopped
1 small onion, sliced thin
1 (15 oz.) can refried beans
1/2 cup spicy salsa
1 red and 1 yellow bell pepper, sliced thin
1 1/2 tsp. ground cumin
1 1/2 tsp. ground chili powder
Kosher salt
1/2 cup fresh cilantro
1 pound fish filets (or shellfish)
Guacamole and lime wedges for serving
INSTRUCTIONS:
- Preheat broiler.
- Heat a medium skillet with 1 Tbs. oil over medium heat. Add Chopped onion and cook until softened. Add the salsa and beans and 1/2 cup water. Cook until thickened.
- Meanwhile, combine the bell peppers and sliced onion with 1 Tbs. olive oil. Add 1 tsp. cumin, 1/4 cup cilantro, 1 tsp. chili powder and 1/2 tsp. salt and place on rimmed baking sheet. Broil without stirring about 5 minutes.
- Coat the fish with remaining olive oil, chili powder, cumin and salt. Salt generously. Sprinkle with cilantro. Broil fish for about 4 minutes until it is cooked through.
- Stir 1/4 cup of the cilantro into the beans and divide among 4 plates. Place a fish filet on plate with guacamole and lime wedges.
- Fold warmed (I use microwave) fajitas and place on plate, sprinkle with cilantro and serve.
Tip: I use French’s bean dip instead of refried beans.