- 2 giant green peppers.
- 1 good-sized red pepper.
- 1 big honkin’ onion.
- 2 pounds of meat. It should be thin strips, but ground works just fine. I’m certain you could use almost any meat you can get your hands on, and probably even tofu.
- 2 big jalapenos, seeds and all.
- Various seasonings.
- Black beans.
- Black olives.
- Sour cream.
- Cheese.
- Picante sauce.
- All wrapped up in corn tortillas.
Fry up the meat until it’s browned, cut your peppers and onion into strips, add them and fry it all up together with some seasonings. Scoop some onto a tortilla with everything else, wrap it up, and chow down.
Fajitas are farking awesome.
Forgot the best part. I’m diabetic, and aside from the tortillas, there’s almost no carbs in them. My dietitian actually specifically recommends them for all diabetics because of that. Her advice was to get some good low-carb tortillas and just load them with as much filling as you can cram in there. No dietitian will ever tell you to eat less veggies and lean meat. With the little 6″ soft corn tortillas I use (you know that little cylinder in the plastic bag in the Mexican aisle? Those guys), four of these bad boys are the low end of a meal’s worth of carbohydrate. Six is mid-range, and eight is JUST over the top end.
So yeah, feast upon the flesh of four of them and still have enough carb capacity for a big glass of milk.
Hell, that isn’t a bad meal for anyone, really.
If you want to really pound down on them, get the bigger (8″ or 10″) whole-grain, high-fiber tortillas that effectively only have 2-3 grams of carbohydrate per tortilla. Those are the ones she actually recommends. I get the ones I do because I prefer the taste and they aren’t ridiculously expensive; call me cheap if you will, but five bucks for eight leathery tortillas that taste like refried buttcrack compared to three bucks for a stack that will last a week or two and taste good, and still meet my dietary requirements? No contest.