QUICK AND EASY PORK FAJITAS
Homemade pork fajitas are full of tender pork pieces and fresh veggies!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 25m
Number Of Ingredients 8
Steps:
- Heat tortillas according to package directions.
- Slice onion and peppers, set aside.
- Cut pork into thin strips and place in a bowl. Toss pork with seasoning, lime juice, and 1 tablespoon olive oil.
- Preheat 1 tablespoon olive oil over medium high. Add the pork in small batches and cook just until browned, about 3-4 minutes. Set cooked pork aside.
- Add 1 tablespoon of oil to the same pan and cook onions 1-2 minutes, stir in peppers and cook 2 minutes more.
- Add pork and cook until heated through, do not overcook the pork.
Nutrition Facts : Calories 438 kcal, Carbohydrate 40 g, Protein 30 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 74 mg, Sodium 552 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI
These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH
Shrimp is marinated in a spicy honey and lime mixture and then grilled and served in warm tortillas along with squash and zucchini and toppings.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS
Grill sweet and spicy marinated pork chops for fajitas that are also filled with tender corn and mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI
A sweet and spicy marinade boosts the flavor of grilled chicken. Squash and zucchini are cooked with scallions and tomatoes to accompany the chicken to fill flour tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI
Build fajitas with sweet and spicy grilled flank steak and a squash-tomato-scallion saute.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SAUTEED SQUASH AND ZUCCHINI
Cook this recipe for thin-sliced Sauteed Squash and Zucchini from Food Network until tender but still crisp for an easy dinner side dish.
Provided by Food Network
Categories side-dish
Time 20m
Number Of Ingredients 6
Steps:
- Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).
VEGAN FAJITAS
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Provided by TYGSD
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g
More about "sweet and spicy pork fajitas with squash and zucchini recipes"
SPICY GROUND PORK STIR-FRY RECIPE (WITH FRESH ZUCCHINI)
From thekitchn.com
15 SPICY PORK RECIPES THAT'LL MAKE YOUR MOUTH WATER
From allrecipes.com
SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI
From recipenet.org
Servings 4-6Category Recipe Type
ARE SQUASH AND ZUCCHINI ACTUALLY THE SAME THING? | RECIPES, …
From foodnetwork.com
Author By
SWEET AND SPICY PORK - SLENDER KITCHEN
From slenderkitchen.com
SWEET AND SPICY CHICKEN FAJITAS WITH SQUASH AND ZUCCHINI RECIPE
From benedetta.is-a-chef.com
SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI …
From tfrecipes.com
SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH
From recipenet.org
SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH RECIPE
From foodnetwork.cel30.sni.foodnetwork.com
SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH
From punchfork.com
SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI …
From foodnetwork.cel30.sni.foodnetwork.com
SWEET AND SPICY PORK RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI RECIPE
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love