When you don't know what to make, Fajitas with Peppers and MarnaMaria Taco Seasoning is always a great idea.
The restaurant selection in Hawaii has been improving over the years, a lot of people may disagree, saying it was great to being with, but for me, it's been fun with new things popping up all over town. If you are making your way over here, be sure to check out our short travel guide to Oahu. I've listed out all of the best places to eat and other hikes and sites that are worth your time.
With all the newcomers, the taco is becoming a thing here. Maybe it's because of all of the people from California coming over, but the benefit of that has been a complete 180 degree turn of the taco situation. Which has been fantastic. The price points are high for a street taco, but when you live on an island, it's sometimes just how it goes.
Before, getting good Mexican food in Hawaii really was a challenge. Nothing was that great so we mostly had Tex Mex impersonators or chains. Occasionally, you'd have a great meal but nothing like the tacos of your memories.
There is a place about an hour from me with a salsa that I die for, but we all know my love for sauces and dressings, so that was an easy sell. But with the taco being out, burritos being okay, well, wet burritos can be changing, what is left? I'll tell you, here is one really good and fun exception to this rule.
The fajita.
So who here goes to get out to dinner, sees the fajita, and spends about 10 minutes debating to order it because it is always a little bit more expensive, yet so fun and delicious. You see the sizzling plate being brought out to the guy next to you and you're like, "man, that looks good." I mean, c'mon, who as kid, didn't always want the sizzling plate!
My parents told me that Chili's invented the Fajita in the 80's. I'm not totally sure if that is true, but if it is, good on them! What a win for mankind because they are awesome, a true party on a plate.
Inevitably, I always order the fajita. Even with the extra few dollars they tack on, it is just too fun, too delicious, and is always the right choice. I was paying extra for tacos, why not be consistent. To me, fajita's are a bit of dinner theatre meets a buffet. And who says no to dinner and a show?
Speaking of choice, the best fajita's are the one's with options. No, not just the toppings, which really is a key part, but I mean the proteins! Steak, chicken, shrimp, and more! Combinations of them all!
So when you find yourself at home with nothing to make for dinner, think of the Fajita. Use what you have in your fridge, add some MarnaMaria Taco Seasoning and you are good to go! There are no rules here, only fun!
Shop our MarnaMaria Taco Seasoning here!
MarnaMaria Spices & Herbs
Taco Seasoning
Chiles and Spices for Tacos
Looking of for a taco night seasoning that's a bit more exciting, fresh, and not from a grocery story packet? Look no futher!
Turn every night into Taco Tuesday with our MarnaMaria Taco Seasoning! This exciting blend is a terrific combination of dried chiles, garlic, onion, a bit of oregano and more! This give you a yummy seasoning for any taco protein: beef, chicken, steak, veggies, fish, you name it!
Our blend has just the right kick to keep things interesting but not to chase anyboday away, it's a perfect seasoning blend to use when kicking for the whole family.
Heat Level: ⅖
📖 Recipe
Fajitas with Peppers
Ingredients
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon MarnaMaria Taco Seasoning
- 1-½ pounds skirt steak or boneless skinless chicken breast, cut into thin strips
- ½ medium sweet red pepper, julienned
- ½ medium green pepper, julienned
- 4 green onions, thinly sliced
- ½ cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, avocado, sliced red onions and sour cream
Instructions
- In a large bowl, combine 2 tablespoons oil, lemon juice and Taco Seasoning; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.
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