Vegetable Fajitas
Nutrition
Calories: 513 kcalCarbohydrates: 76 gProtein: 23 gFat: 33 gSaturated Fat: 15 gSodium: 908 mgFiber: 18 gSugar: 24 gVitamin A: 45.825 IUCalcium: 211 mgIron: 22 mg
Ingredients
- 16 oz or 1 lb. asparagus spears
- 2 tbsp olive oil
- 3 whole zucchini scrubbed and thinly sliced
- 2 whole Large sweet onion thinly sliced
- 1 whole green pepper sliced into thin strips
- 1 whole red pepper sliced into thin strips
- 1 whole yellow pepper sliced into thin strips
- 1 whole Jalapeno pepper seeded and julienned, optional
- 12 each Flour tortilla 10"
- 2 tbsp tequila
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lime juice
- 3 whole garlic clove crushed
- 1 tbsp minced fresh basil or 1 tsp dried basil
- 1/2 tsp chile powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Clean and cut the asparagus into 1 inch pieces. Then place the asparagus in a steamer and cook over simmering water until tender yet still a little crisp, about 4 minutes. Drain well and place cooked asparagus pieces in an ice bath to rapidly cool them. Once again, drain well and set aside.
- Next, prepare the marinade. In a large bowl, combine the tequila, olive oil, vinegar, lime juice, garlic, basil, chile powder, salt, and black pepper. Add the asparagus, zucchini, and onions to the marinade and allow it to sit at room temperature for 20 minutes.
- In a wok or large skillet, heat 1 tbsp of oil until it is hot but not smoking. Add the bell peppers and chiles, and stir-fry over high heat until the peppers begin to blister, about 5 to 7 minutes. Transfer to a bowl and keep warm.
- Drain the marinating vegetables and set them aside, reserving the marinade. Add another tbsp of oil to the wok and stir-fry the asparagus, zucchini, and onions over high heat until they begin to brown, about 5 minutes. Add the reserved peppers and cook until most of the liquid has evaporated, about 2 minutes.
- Transfer the vegetables to a serving platter and enjoy immediately with warmed Flour Tortillas.