WOW what a fantastic way to have fajitas without breaking my new commitment to avoid wheat, I am finding my 80% commitment to the Paleo lifestyle very rewarding and love the helpful bloggers out there that have shown me how to still have all my favourite foods without substituting the wheat with gluten free processed replacements, how wonderful it is to replace the flour tortillas with iceberg lettuce leaves as the wrap, what's more the lettuce leaves held more fajitas filling than a wrap and did not leak any juices!
INGREDIENTS
(serves 4)
FAJITAS SPICE
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground coriander
1/4 tsp cumin
pinch black pepper
pinch cayenne
1/4 tsp chilli flakes
pinch of sea salt
1 lime
1 red pepper sliced
1 tsp coconut oil
1lb turkey breast thinly sliced
8 whole iceberg lettuce leaves
ACCOMPANIMENTS
1 tub sour cream
1 avocado mashed with garlic, salt and pepper
1 bag watercress
1 jar sliced jalapenos
This is a super fast pan to table in under 15 minutes, first make the fajitas spices by mixing all the ingredients together, generously sprinkle over the turkey, heat a non stick pan, add the coconut oil and melt, add the turkey and on a medium heat cook, 2 minutes before the turkey is cooked add the peppers, then when ready to serve add the lime juice.
Meanwhile while why the fajitas is cooking, take off the first eight leaves of your iceberg lettuce and place on a serving plate, I found gently crushing the iceberg lettuce before trying to lift of the leaves ensured split free leaves perfect for wrapping.
I love to serve this family style, place the sour cream, mashed avocado with garlic salt and pepper, jalapenos and watercress in bowls on the table along with the iceberg wraps, serve the fajitas on a skillet or in the pan you cooked it in on the table and let everyone dive in and enjoy, this creates great communication and a wonderful family dinner time.
No comments:
Post a Comment