Hey #stasherquad, meet Caroline! She creates Whole30 and Paleo recipes to make living a healthy lifestyle as easy as possible on OliveYouWhole.com. Today she's sharing a recipe for fajitas that will transport you straight to Mexico. Picture yourself with a margarita in hand and this deliciousness on your plate!
I could absolutely eat Mexican/ Tex Mex food all day everyday. We went to Cabo San Lucas on our honeymoon without even thinking about what the food would be like… HELLO. It was incredible. Gourmet nachos for breakfast… For a breakfast hater but Mexican food lover like myself, it was heaven. We at Mexican food every. Single. Meal. Since then, we’ve tried to get back to Mexico as often as possible! Not just for the gorgeous beaches and impeccable weather, but mostly for the delicious food, if we’re honest!
After the Mexican food experience in Cabo, I have been recreating recipes to capture the essence of how amazing the food was. Of course, I’m also trying my hardest to look for ways to do it healthier and cleaner. I have found that fajitas are the easiest Paleo thing to get at a Mexican restaurant! There’s just something about how juice they can get the meat, though! I’ve never been able to recreate the taste perfectly. That is, until stasher bagscame along!
I found that marinating with stasher bags gives my meat this restaurant-quality tenderness that I’ve been trying to master for years! And marinating is just ONE of the ways I can use my stasher bags! I can boil them, throw them in the oven, or use them as storage!
I have been actively trying to minimize my carbon footprint, and of course plastic is a huge piece of that puzzle. My tiny, non-recyclable plastic storage and snack bags were one the last plastic things I was holding on to! Not because I had any special emotional connection to them, but because they are so dang useful! I was having a hard time finding anything else that was as useful. Until: stasher bags.
Sheesh, once I got stasher bags, I wished I had been using them my whole life! Not only are they as useful as the plastic storage bags, they are SO MUCH MORE useful. I love that they are so environmentally friendly! Stasher bags are made out of silicone, which, like glass is made out of sand! Silicone has the strength of glass and the versatility of plastic. (hello perfect duo!) That means they are free of the nasty things we know have terrible consequences, like BPA. Stasher bags have no BPA, BPS, lead, latex, or phthalates.
To celebrate finding the holy grail of versatile goodness that is stasher, I’m sharing with you my perfectly moist fajitas recipe! For this recipe you’ll get to see how I use stasher bags as a marinating tool. Trust me: Taco Tuesday has never tasted so good!!
Mexican Fajitas Recipe using Stasher Bags
1 batch of my Taco Seasoning Mix:
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 teaspoon coconut or almond flour
- 1 chicken breast, cut into ¼ in slices (or your choice of meat)
- Juice of ½ of a lime, about 1-2 T
- ½ of a red onion, cut in slices
- ½ of a red bell pepper, cut in slices
- ½ of a green bell pepper, cut in slices
- ½ of a yellow or orange bell pepper, cut in slices
- 2 T olive oil
In a half-gallon stasher bag, add chicken and lime juice. Seal the bag and shake to coat the chicken. Add the seasonings, seal the bag, and shake again to coat the chicken. Marinate in the refrigerator. (It’s also delicious if you’re in a pinch and can’t marinate!) Marinating times: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat oven to 400 degrees. Leave the tiniest of openings in your stasher bag for air to escape. Put your entire stasher on a cookie sheet. Cooking time will vary by meat type- we cook our chicken slices 8 minutes then flip the bag for another 8 minutes. Use a meat thermometer to ensure your meat is fully cooked.
In a large skillet (I prefer my cast iron skillet to give it that true fajita taste!) heat up the olive oil on medium high and cook the onions and bell peppers until seared but still crispy. About 3 minutes into cooking, add your meat to sear. Finish cooking the peppers and onions.
You can serve in lettuce cups with pico de gallo and guacamole for a fully Paleo meal. Other options include tortillas, rice, beans, shredded cheese, and sour cream. Enjoy!
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Connect with Caroline on Instagram at @oliveyouwhole