Our town is lacking in the restaurant department. Slightly spoiled, having lived in New Jersey (excellent Italian), close to the big city of Manhattan, then in the ever amazing and unique Los Angeles, I would not call myself a food critic but rather, I have a great appreciation for fresh, and wholesome food.
One of the restaurants in our town that always seems to be bustling with singles, couples, and families, is a little Mexican restaurant I have truly grown to appreciate. I can’t say there is much going on on the menu I am too interested in, but I do love the guacamole. And hey, when there is nothing else in town, and avocados are the highlight of the menu, you really start to appreciate the smaller things in life.
My version of chips and guac is a bit different than the average person. I dunk whole organic romaine lettuce leaves into my guac, which serve as my “chips.” These “chips” travel with me into the restaurant via my handy bag. Although it may seem weird to others, it is just one less thing a restaurant has to do for me (especially when salad greens are not their strong suit). I see myself as un-complicating a rather unique situation. Judge if you like, but I am a happy paying customer.
Truthfully though, one need not give up their fajita affection for health. In fact, you can quite nicely create your own fajita dinner with some spices, tamari, peppers, mushroom and onion. Try this one out!
- · 2 tbsp water
- · 1 tbsp orange juice
- · Juice of 2 limes
- · 3 chipotle chiles, chopped
- · 3 tablespoon roughly chopped fresh cilantro leaves
- · ¼ teaspoon ground cumin
- · ½ tsp chili powder
- · ¼ tsp paprika
- · 1 tbsp gluten-free tamari, low sodium
- · 8 oz small portabella mushrooms, sliced into strips
- · 1 yellow bell pepper, deseeded and cut into strips
- · 1 red bell pepper, deseeded and cut into strips
- · 1 orange bell pepper, deseeded and cut into strips
- · 1 large red onion, diced
- · 1 cup scallions, chopped
- · 4 garlic cloves, roughly chopped
- · 8 soft gluten-free tortillas and your favorite fajita toppings!
Heat a medium pan to medium-high heat. Add garlic, peppers, red onion and 2-4 tbsp of water or vegetable broth to prevent sticking. Sauté for 4 minutes and add mushrooms and scallions, stirring constantly. Sauté for 4 minutes, or until peppers and onion are sweating, and add remaining marinade ingredients. Cover and let steam on low heat for 6 minutes to absorb marinade flavors.
Serve it up with guacamole, salsa, and rice.
I chose to treat my guests with quinoa over rice.