Garden-style Fajitas

This is our classic burrito dinner, freshened up with some produce from the farmers’ market.

 

Chili-Lime Burritos (serves 3-4)

2 tsp chili powder
1 tsp garlic powder (or 2-3 cloves garlic, minced)
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
dash cayenne pepper
Juice from 1 lime, about 2 T

2 T olive or canola oil
2 boneless skinless chicken breasts, thinly sliced
1/2 an onion, sliced in wedges (optional)
1/2 a bell pepper, sliced in wedges (optional)
(or try other vegetables, like today I used 1/2 head cabbage, cut in thick slices)

Flour tortillas
Refried beans or black beans
Steamed rice
grated cheese: cheddar or pepper jack
condiments: salsa, sour cream, guacamole

Combine the spices and lime juice in a small bowl. Heat 1 T oil in a non-stick pan, until it shimmers. Add your veggies, in a single layer, and let them sizzle without moving until browned on the bottom. Stir and saute a few minutes more, until tender. Remove to a covered plate. Add another T of oil to the pan, add the chicken, and saute until cooked through. Add the spice mixture, and cook, stirring, until fragrant and moisture is evaporated. Move to the plate with the vegetables. Serve with tortillas, rice, beans, and condiments.

Spring Salsa (raid your crisper-drawer and add what’s fresh!)

Tomato, diced (true confessions – it was hothouse grown, from the supermarket! oh, well.)
Green onions, chopped
Radishes, diced
Cilantro, minced
Garlic, crushed in a press
Grated lime zest and a squeeze of lime juice

Combine and serve with burritos and/or chips.