Delight your friends and family with these mouth watering fajitas. The fajitas sauce has amazing flavor that goes into the cashew cream, the vegetables and the chicken. I use a jalapeños in the sauce and the kids never complain because it’s not that spicy but if you want spicy then use 2 jalapenos. I had some pinto beans in the cupboard so I made refried beans. That post will come later. I like that this is a way to please meat eaters, vegetarian and vegans. Everybody’s happy! Prepare sauce and slice vegetables the night before for a quick awesome meal.
2 Garlic cloves, minced
1 jalapeno, diced small
1 or 2 limes squeezed (about 3 Tbsp)
3 Tbsp of grapeseed oil or other oil
1 tsp honey
1 tsp cumin
2 tsp chili powder
Salt and pepper to taste
1/2 cup cashews raw (soaked for two hours or more)
2-3 Tbsp Water
2 Tbsp fajita sauce, above recipe
(I haven’t tried replacing the cashew cream with sour cream or greek yogurt but I’m sure it work with the fajitas sauce)
3 Peppers, sliced
2 Portobello mushrooms, sliced
1 Onion, sliced
4-6 chicken breasts, sliced
2 Tbsp fajitas sauce
Avocado sliced, optional
Shredded cheese, I used cheddar
Refried beans, optional
Soak the cashews in water for a least 2 hours; cashews can also soak overnight. Mix the ingredients for the sauce in a small bowl.
Marinade the chicken with 2 Tbsp of sauce and set aside.
With my magic bullet I blend the soaked cashews with water and sauce. Add more water, lime juice, salt or sauce to the cashew cream to get the consistency and flavor. The consistency should be like sour cream.
Fry sliced vegetables using the rest of the sauce in a fry pan.
In a separate pan, fry the marinated chicken.
Warm tortillas. Fill each one with ingredients, top with cheese, and fold tortilla. Serve hot.
Have a Happy and Healthy weekend!