Gluten Free Chicken Fajitas – freezer friendly

So a few days ago my family was in the mood for fajitas but I found I didn’t have all of the ingredients that my cookbook called for in the recipe.  Below you will find the original recipe and the adjustments I made. It got a thumbs up all around in my house!

ORIGINAL RECIPE from Off the Beaten Path Cookbook with tweaks in parenthesis

1 lb. Flank Steak, sliced (1 lb. Boneless, Skinless Chicken, sliced)

2 Bell Peppers, sliced

1 Medium Onion, sliced

1 T. Peanut Oil, reserved

2 T. Tapioca Starch, reserved

Corn Tortillas, warmed, reserved

Sour Cream or Plain Greek Yogurt, Cheddar Cheese, Salsa, Guacamole – reserved


1/4 C. Olive Oil

1/2 C. Lime Juice (Juice of One Large Lime + 1/2 C. Apple Cider Vinegar)

2 Cloves Garlic, minced (I cheated and used 1/2 tsp. garlic powder)

1 tsp. Ground Cumin

1 C. Gluten Free Beer (Had it but my eldest said “ewww”)

1 T. Chili Powder (Totally Out!  Synapses started firing and I thought I’d try Siracha Chili Sauce – about 2 Tablespoons)

1/3 C. Braggs Amino Acids (a go to favorite!)  or Gluten Free Tamari Sauce

4 T. Sugar

1 T. Lea & Perrins Worcestershire Sauce (Gluten Free Deliciosity)

2 T. Finely Chopped Fresh Cilantro

My original recipe called to make this on the grill using a large iron skillet but because it’s too cold out I decided to make these stovetop style.

Mix up your marinade first and let it sit so it can get its spicy on.

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Slice up your veggies and place in a shallow dish.


IMG_3687Slice up your chicken and place in a separate shallow dish. Veg first – no Salmonella for me if you please.

Divide marinade between the two shallow dishes, cover, and marinate for 30 minutes.IMG_3691

If using the grill, fire it up to high and liberally oil the bottom of a large iron skillet with the peanut oil.  Place skillet on the grill to get it nice and hot – remember that the handle will be hot too.  Seems like common sense and yet I’ve been there, done that and got the blisters to prove it….

But since we are going stovetop style, heat a large skillet with the 1 T. peanut oil over medium high heat.  Remove chicken from marinade and cook until mostly cooked through.  Discard the remaining marinade from the chicken.

Remove the veggies from the marinade (but save the liquid) and toss into your pan with your chicken.  You want the veg to cook but not until too mushy. A few minutes ought to do the trick.IMG_3705

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Mix the reserved 2 T. of Tapioca flour (see that pic up there?) into the marinade you have from the veggies.  Don’t dirty another dish – just use the one the veggies were in.  Whisk it and pour it over the already cooking, super great smelling fajitas and cook for about a minute, stirring constantly, until thickened up.  This will help you have less drippy fajitas.

IMG_3715Heat oven to broil and broil the fajitas (still in the pan) for 3 minutes.  Sprinkle with fresh cilantro.  IMG_3724

Serve with warm corn tortillas, guacamole, cheese, and sour cream.

IMG_3722Teenager tested and approved!

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