Serves: 6-8
  • There are lots of tortillas that are more healthful than white flour tortillas. Try Rudi’s Organic Spelt or Multigrain with Flax; Food For Life Brown Rice Flour; or French Meadow Bakery's Hemp Tortillas (Mr. Picky's favorite.)
  • Marinade for chicken or meat:
  • 4 garlic cloves, finely chopped
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 teaspoons ground cumin
  • ½ cup fresh lime juice
  • ¼ cup unrefined, cold-pressed extra virgin olive oil
  • 2 Tablespoons chopped cilantro (optional)
  • 2 pounds boneless, skinless chicken breast cutlets (thinner pieces cook more quickly reducing the exposure of the meat to the grill) or thighs or skirt steak
  • 2 Tablespoons unrefined, cold-pressed extra virgin olive oil
  • 2-3 bell peppers (green and red is a good combo), sliced thin or mix it up with sliced shiitake or portabella mushrooms, julienned zucchini and/or carrots to mix with the peppers and onions
  • 1-2 red onions, halved and sliced thin
  • 2 garlic cloves, finely minced
  • Sea salt and black pepper to taste
  • Accompaniments: 12-16 warmed flour or rice tortillas, guacamole, pico de gallo (salsa), sour cream, shredded cheese
  1. Combine garlic, sea salt, pepper, cumin, lime juice, oil and cilantro in a non-reactive container, such as glass. Add meat to marinade and turn to coat well. Marinate for at least 1 hour at room temperature or overnight in the refrigerator, turning occasionally.
  2. Preheat the grill to medium heat. Remove chicken from refrigerator 30 minutes before grilling. Grill chicken a few minutes on each side until cooked through.
  3. Heat oil in a large skillet over medium heat. Add peppers, onion and garlic. Season with salt and pepper to taste. Saute the mixture, stirring, for 10-12 minutes, or until softened. You can add the cooked, sliced meat to the vegetable mixture and combine everything or serve both separately.
  4. Warm tortillas on both sides over medium heat on a griddle pan. Or if you are heat a large amount, wrap the entire stack in parchment paper, then aluminum foil and heat through in a 350 degree oven. Serve with desired accompaniments.
You can also broil the meat using a broiler pan.

Do Ahead Timesaving Tip: earlier in the day or the night before, marinate the meat and/or slice all the veggies. Keep in an airtight container in the refrigerator.
Recipe by Pamela Salzman at https://pamelasalzman.com/fajitas/