Tag Archives: fajita

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

grilledmexicanmarinadetaytertotoles
Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper

Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar

1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.

Photo above is with TACO TAY’S TAYter OLES – Seasoning

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Easy TAYjitas (EASY Herb and Garlic Fajitas)

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We’ve been doing these for YEARS! This recipe was our first and our most favorite Fajita Recipe!

Marinade (7-8hours):
1c Lawry’s Herb and Garlic Marinade
2-3 Chicken Breasts (From 3lb Freezer Bag, to give idea on size)
(Reserve 1.5T of Marinade from the marinaded chicken)

1.5T Reserved Marinade
Red Pepper
Orange Pepper
Green Pepper
1c Mushrooms
1 med. Onion
1/2c can Southwestern Corn
1 smallish fresh Garlic, minced

Soft Shells (Or Egg Roll Wraps)
Toppings: Salsa, Shredded ITALIAN Cheese (6 Cheese), & Sour Cream

Marinade Chicken with Lawry’s Herb and Garlic Marinade.
Preheat Oven to 450. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Top with Marinaded Chicken. Spoon over about 1.5T of the Marinade. Bake 450 for about 45-1hr. Top onto Shells with Toppings. OPTIONAL, to heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides of Tacos. Sprinkle LIGHTLY with Garlic Powder.

— — — OR MAKE ENCHILADAS!!! — — —
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Top cooked Chicken/Vegis onto shells (I use spatula with holes, to help drain those excess juices). Smear a LITTLE Sour Cream, a LITTLE Salsa. Sprinkle a Little Italian Cheese. Roll up. Lay into a Butter Flavor Cooking Sprayed Baking Dish. Choose One Sauce Topping (Below). Mix Sauce Option with 1/2-1c Shredded Italian Cheese. Top onto Shells. Bake 400 for about 30-35 minutes, uncovered.
Topping Sauce Mix Options:
– 1/2c Vegi Broth, heated up + 1.5T Tomatoes Paste, mixed well
– Or: 1/2c – 1c Salsa
– Or: Favorite Enchilada Sauce (Try Green!)
Mix with: 1/2-1c Shredd. Italian Cheese
herbgarlicfajitarolling
Vegetarian?: Skip Chicken. (Pinto/Canelli/Black Beans in place of Chicken for Vegetarian… Or Mock Chicken). Marinade all Vegis 1 Hour.
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VegeTAYrian Enchijitas (Vegetable Enchiladas)

enchijitas

1 can Chili Beans, only slight drain
1c Black Beans w/ Jalapeno in Lime, drained
1/2 Avocado
1/2c Southwestern Corn (Peppers kind)
1c Zucchini, sliced/quarter
1c packed Spinach, chopped
1 Red Pepper
1 sm. Carrot, shredded
2T + 1tsp GOOD Fajita Season Pkt., Or Taco Season
1T fresh Garlic, minced

1c uncooked Instant Rice (1c Cooked in 1c Vegetable Broth)
Sour Cream
Shredd. Mild Cheddar Cheese
Salsa

1 can Red Enchilada + 1c Shredd. Mild Cheddar Cheese

In pan, cook above 10 ingredients (I add Fajita/Taco season near end), til about, or to, soft. Cook Rice (I did in microwave with 1c Instant Rice + 1c Water + 1c worth Vegetable Broth CUBE).
Top Soft Shell with about 1/3c Vegi Mix, 1-2T Cooked Rice, 1 small smear of Sour Cream, SMALL Sprinkle of Cheese, about 1T of Salsa. Roll.
Add to Butter Flavor Cooking sprayed baking dish. Top with Cheese and Enchilada Sauce.
Bake, uncovered, at 400 for about 30-35 minutes. Serve with Sour Cream.
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Fiesta Fajita Soup

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4 Frozen Chicken Breast or a small slab of cow, steak, cut up.
5c Water
5 Chicken Broth Cubes
1 can Cream of Chicken
1 can Black Beans (Jalapeno with Lime kind), mostly drained
1c Salsa
1c Frozen Corn
1 Onion
1 Green Pepper
1 Red Pepper
2 tsp Fresh Garlic Gloves (2 Cloves), minced
1 good Fajita Seasoning Pkt. (McCormick)
1/4c Grated Parmesan & Romano Cheese (Store shelf kind)
1/4 to 1/2 tsp Cumin
1/4 tsp Paprika
1/8 tsp Course Black Pepper
1/2c Rice (Add later)
1/2c to 1c Half and Half (Add later)

Butter spray crockpot. Add everything, except rice. Cook low 5-6 hours. Near end, add rice. Cook til soft. Add in half and half. Serve with a tablespoon sour cream and sprinkle of cheese. If you’re a salty… Tostitos or Fritos!
*Optional: Too much of a bite for your liking? Try adding more broth or water.

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