We love Mexican food. The whole family can eat together really easily with something like fajitas. We make a big base of fajita veggies and then, if anyone wants meat, we add that in. It makes eating with vegetarians, meat-eaters and kids really simple. This paleo fajitas recipe is our new favorite and it’s super simple.
Paleo Fajitas
Serves 4
Ingredients
MARINADE
2 tablespoons avocado oil
2 tablespoons olive oil
1/4 cup lime juice
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt to taste
Black pepper
Fresh cilantro
MEAT (optional)
1 pound steak or chicken, cut into strips
2 red bell peppers, sliced
2 green peppers, sliced
2 small onions, sliced
3 cloves garlic, minced
1/2 cup mushrooms, sliced
1/2 cup avocado oil
2 tablespoons taco seasoning
Salt to taste
Method
Mix up ingredients of marinade in a refrigerator dish and add meat if desired, let sit for 8 hours or overnight. Preheat oven to 425 degrees Fahrenheit. Prepare vegetables and add to an iron skillet. Bake at 425 for 30-45 minutes. If desired, cook meat and marinade in another skillet over medium heat, about 10 minutes. Remove vegetables from skillet (add marinade if you’re not using meat). Serve separately or stir in meat if desired (we don’t do this in our family since everyone wants something a little different).
I use avocado oil in the part that goes in the oven because it’s tastier with Mexican flavors than coconut oil (in my opinion) and it has a higher smoke point than olive oil. Win.
We absolutely love this recipe. It’s super simple and we can all pick and choose what we want to put in our fajitas or fajita bowls. I eat my paleo fajitas with just the veggies or veggies and meat. You can also serve over rice or cauliflower rice. Those who can have them can add corn tortillas and whatever other fixings they choose. The veggies are great on their own or with the marinated meat.
- MARINADE
- 2 tablespoons avocado oil
- 2 tablespoons olive oil
- 1/4 cup lime juice
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt
- Black pepper
- Fresh cilantro
- MEAT (optional)
- 1 pound steak or chicken, cut into strips
- VEGETABLES
- 2 red bell peppers, sliced
- 2 green peppers, sliced
- 2 small onions, sliced
- 3 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 1/2 cup avocado oil
- 2 tablespoons taco seasoning
- Salt to taste
- Mix up ingredients of marinade in a refrigerator dish and add meat if desired, let sit for 8 hours or overnight. Preheat oven to 425 degrees Fahrenheit. Prepare vegetables and add to an iron skillet. Bake at 425 for 30-45 minutes. If desired, cook meat and marinade in another skillet over medium heat, about 10 minutes. Remove vegetables from skillet (add marinade if you're not using meat). Serve separately or stir in meat if desired (we don't do this in our family since everyone wants something a little different).
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