These fajitas are like the sweet, spicy, crunchy distant cousin of the fajita you know now. The recipe breathes some fresh air into the standard fajita by adding crunchy jicama and carrots, plus the sweetness of pineapple. The flavors are unexpected, but they work together beautifully. Make sure to do your chopping ahead of time as things move pretty fast once you start cooking. I like putting each ingredient in its own separate bowl, ready to be dropped into the pan. You'll only need one large skillet for cooking everything, which means easy cleanup too. Serve with plenty of cilantro and guacamole or salsa. Recipe from The Food Matters Cookbook.
Not Your Usual Steak Fajitas
Makes: 4 servings
Time: 40 minutes
These fajitas aren't just meaty and smoky-they sizzle with crunchy jícama, a touch of sweet pineapple, and an eye-opening tequila-lime glaze. Though soft corn tortillas are traditional, you can think of this as a Mexican stir-fry and spoon it over brown rice. ButRead More »from Mark Bittman: Steak Fajitas