Cooking with Beer - Corona Lime Fajitas

Corona Lime FajitasMost who know me have seen me go to town when it comes to Mexican food at one time or another. Known for my fresh made Guac, I can also put back my fare share of nachos. The problem with nachos is the calories add up very quickly.

To get my Mexican fix I stick to healthy recipes like this one. This tasty recipe is a regular I cook up and one to keep in your bag of tricks when guests unexpectedly show up.

The Corona Lime Fajita recipe is quick and easy, tastes incredible and is made fresh from scratch (no fajita kits in my kitchen). You’re going to love em… I do.

Watch below to see how I whip them up:
 

Corona Lime Fajitas

 


 

Here’s what you need for the Corona Lime Fajitas:

  • 2 Chicken Breasts
  • 2 Red Bell Peppers
  • 1 bottle of Corona
  • 2 Medium Red Onions or 1 large Red Onion
  • 2 Limes
  • Extra Virgin Olive Oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • ½ teaspoon of ground cumin
  • ½ cup of Greek Yogurt
  • 4-6 8-inch Whole-Wheat tortillas
  • 2-4 Ounces of Cheddar Cheese
  • ½ Cup of fresh spinach (chopped)
  • Guac (homemade)
  • Fresh Salsa (homemade)

 
Here’s what you need for the Guacamole:

  • 2 Ripe Avocados
  • 1 clove of garlic
  • 5 Cherry tomatoes
  • 2 table spoons of diced onion
  • Sea Salt and Black Pepper
  • Small pinch of cayenne pepper

 
Here’s what you need for the Fresh Salsa:

  • 1 small red chili pepper
  • 20-25 Cherry Tomatoes
  • Small bunch of Cilantro
  • 2 table spoons of diced onion
  • Sea Salt and Black Pepper

 
Here’s how to put it all together:
 

Fajitas

 
Halve and seed your red peppers, then slice lengthwise into thin strips. Peel, halve and finely slice your red onions as well. Slice your chicken breasts into thin strips and place everything into a bowl.

Pour a half-cup of Corona, squeeze the juice of 1 lime and add 1 tablespoon of Extra Virgin Olive Oil to the bowl. Dump in your cumin, paprika, chili powder and season with a little sea salt and black pepper. Mix well and lit sit, tenderizing while you prepare your Guac and Salsa.
 

Salsa

 
Roughly chop your cherry tomatoes and cilantro. Finely chop your chili pepper and dice up 2 tablespoons of onion. Add everything to a bowl then drizzle in 1 tablespoon of Extra Virgin Olive Oil, squeeze in the juice of 1 lime and stir everything together.
 

Guacamole

 
Cooking with Beer GuacamoleHalve, seed and score the insides of your 2 ripe avocados. Use a spoon to scoop out the fleshy inside and place in a bowl. Finely chop the garlic, dice up another 2 tablespoons of onion, roughly chop your 5 cherry tomatoes and add everything to the bowl. Add a pinch of cayenne pepper, squeeze in the juice of 1 lime and season with a little sea salt and pepper. Mix and mash with a fork.
 

Serve it up

 
Turn a grill pan to medium high, add the chicken mixture using tongs and cook until chicken is golden brown (roughly 7-9 minutes). Keep an eye of the chicken, turning the pieces so they cook evenly and don’t burn.

Heat your tortillas in the microwave for 15 seconds, spread some guacamole in them, and add your chicken and veggies, a little chopped spinach, a spoonful of Greek yogurt, fresh salsa and a little cheddar cheese. Squeeze over a little lime, sprinkle on some fresh cilantro and go to town.

Sooooo delicious.

Yours in health,

Sean

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