Poblano Fajitas
We have found the perfect Paleo/Primal, Anti-Inflammatory meal, without that worldview of course.
Oh. Happy. Day.
No way around it, Poblano Fajitas are easy to whip up, loaded with flavorful veggies and served in cabbage cups, instead of carb laden corn tortillas. Perfection! Utter, deliciousness, the ideal meal before a workout with weights, to fuel the body and allow you go go further in your workout, without being weighted down with tons of carbs.
- 1 lb pork, chicken or beef, sliced thinly fajita style
- 1 onion, sliced thinly into 2 inch slices
- 2-3 poblano peppers, sliced thin
- 2 cubes of jalapeno cayenne peppers (optional - or use 1 diced jalapeno pepper!)
- 1-2 teaspoons Taco Seasoning Mix
- 2-4 tablespoons lime juice
- EVOO
In a cast iron or flat bottomed skillet, drizzle a little EVOO and turn the heat on medium. Throw the chopped onions in and saute for a minute or two. We were cutting up the meat while the onions were cooking. Add meat, stir well, and sprinkle with taco seasoning. Sliver up the poblanos, while stirring the meat every few minutes.Throw the poblanos and jalapeno cubes of chopped jalapenos in (optional on the additional peppers) and cook gently.
Rinse a head of cabbage and cut in half. Gently peel off the outer leaves, making cups to put Poblano Fajita Mix into! We separated out about 3-4 for each person, leaving the cabbage crisp and raw. Cabbage leaves are strong and perfectly hold the fajita mixture! The inside, crinkly cut cabbage is good to dice up, like you would an onion, and throw in with the meat mix. It cooks fast and totally blends in like the onions, adding extra veggies. As meat and veggies are done cooking, throw in the splash of lime juice, and use the extra liquid in the pan to scrape up the bits on the bottom of the skillet, making a rich, flavorful lime marinade. Stir thoroughly, taste and adjust flavors if necessary. Serve!
Cook meat thorougly and peppers until crisp tender. Serve in bowls with cabbage cups, top with chopped cilantro, salsa, and guacamole would make them even better!\
Make a double or triple batch of Poblano Fajitas and feed the freezer for a quick and easy dinner on the go later on!