Sunday, March 1, 2015

Quick fajitas

I'm doing an eatdown in my house again. Meaning, I attempt to cook from ingredients accumulated in my house only, with the exception of buying fresh dairy, vegetables and fruits. So no meats, grains and other carbs allowed into the house. This is fun, as it usually results in unlocking some creative use of ingredients, and reducing my food expenses for the eatdown month. These fajitas were born from pork chops in the freezer, some leftover tortillas and an old avocado that was perfectly ripe.

4 flour tortillas
1 bell pepper
1 yellow onion
2 small pork chops
1 avocado
1 clove garlic
8 cherry tomatoes
1 tbsp lemon juice
2 tsp Sriracha hot sauce
black pepper

Slice the meat into small strips. Mix with some salt, black pepper and cumin. Set aside. Slice the bell pepper into narrow strips. Slice the onion into strips.

Mash the avocado and add the crushed garlic, lemon juice and hot sauce. Season with salt after mixing well.

Preheat a large skillet on high. Spray with oil and add in the onions. Sautee until translucent and browned in parts. Add the peppers and continue cooking until peppers are softened. Remove from pan.

Wipe the pan dry and spray with oil. Heat on high heat, then add the meat. Cook until browned on outside and done inside (given that these are thin strips, the two will coincide). Add back the peppers and onions. Cook together for a minute.

Microwave the tortillas and distribute meat mix onto them. Spoon avocado mash on top. Cut cherry tomatoes in half and sprinkle onto filled tortillas. Serve fresh.

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