FANTASTIC TEX-MEX BBQ RIBZ FAJITAS
- 1 pack of Flipit Ribz, thawed
- 1 red capsicum, julienned
- 1 yellow capsicum, julienned
- 1 green capsicum, julienned
- 1 medium sized white onion, julienned
- 1/3 cup oil
- ½ lemon or lime, squeezed and juiced
- Salt and pepper to taste
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp ground black pepper
Cut Ribz into strips, or desired thickness or shape (but this is not the time to whip out that Elmo cookie cutter from last year’s Christmas gift stash…).
Whisk fajita seasoning in a mixing bowl and throw in the cut up Ribz. Coat Ribz with the seasoning and set aside.
Pan or skillet: Heat oil in a pan or skillet and sautee the capsicums and onion until soft. Add in the coated Ribz and continue to mix and saute for another 5 minutes in medium heat. Take care not to burn the bottom by continuously scraping and mixing. Season with salt + pepper to taste and finish with the lemon/lime juice. Garnish with coriander, optional (we’ll leave the “but coriander tastes like soap” thoughts to you).
Warmed flour or corn tortilla, corn chips, salad (time to jazz up your lettuce and tomatoes), rice and beans.
Or everything above.
Guacamole, dairy-free sour cream and plant-based cheese
Nachos, nachos and nachos.
Ice cold drink (*wink*)
Let the Ribz stand in the seasoning for at least 5 minutes before you throw it in the pan so the seasonings will stick better. Or you’ll be spraying fajita pixie dust all over. Bibbidi bobbidi boo!
Serves 8-10. Or 4 meal preps. Or 2x lunches and 2x dinners for 2 people. But this is super tasty you *probably* won’t have leftovers.