Tex-Mex Fajitas

Tex-Mex Fajitas
Photo by Beth Dreiling Hontzas, Ralph Anderson

Ingredients

  • 1 teaspoon salt
  • ½ medium-size sweet onion, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 teaspoon chili powder
  • 8 (6-inch) fajita-size flour tortillas, warmed
  • 1 teaspoon ground cumin
  • ½ cup chunky salsa
  • + 13 more ingredients
    • 7 teaspoons vegetable oil, divided
    • ½ cup chunky salsa
    • 1 teaspoon chili powder
    • 7 teaspoons vegetable oil, divided
    • 2 teaspoons cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
    • 2 teaspoons cider vinegar
    • 1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
    • 8 (6-inch) fajita-size flour tortillas, warmed
    • ½ medium-size sweet onion, thinly sliced
    • 1 red bell pepper, cut into thin strips

1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides. 2. Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu. 3. Sauté sliced onion and bell ...

View full recipe at My Recipes

Comments

Variations on Tex-Mex Fajitas

  • Tex-Mex Fajitas
    • 1 large green bell pepper, cut into thin strips
    • 1 tablespoon olive oil
    • 2 tablespoons seasoned rice vinegar
    • 1 large tomato, chopped
    • +6 other ingredients


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