Updated: Dec 27, 2021
Delicious grass fed beef strips seasoned in a "Mold-Friendly" premade taco seasoning with organic bell peppers wrapped in a lettuce leaf
Fajitas were and are still one of my favorite foods, but as I learned, the ingredients used to make fajitas can keep one sick after a mold exposure. Namely, the gluten and fillers in the packaged fajita mixes and more obvious are the taco shells on the grocery shelves filled with moldy grains like corn, wheat flour and nasty preservatives.
When I was at my sickest, I didn't have time to whip up a batch of "mold-safe" tortillas with acceptable ingredients, so lettuce leaves quickly became an easy way for me to have tacos, fajitas and sandwich wraps without the effort. Below is my favorite "quick and easy" fajita recipe. I hope you enjoy it, and it helps you save time in the kitchen plus gives you the satisfaction of not having to give up fajitas.
KITCHEN ITEMS YOU'LL NEED
Stainless Steel Frying Pan/Skillet (Large or Extra Large size works best for this recipe)
Stone or Glass cutting board
Stainless steel kitchen cutting knife
Glass/BPA-free storage container that can hold 1lb of steak strips
Silicone spatula (avoid plastic types to avoid toxins)
Tongs or a fork to turn meat
Deep glass or stainless steel bowl
Box of baking soda
4 Tbsp's of my "Phaze (homemade) Taco Seasoning" [Grain-free/Gluten-free/Black Pepper-free] 2 Tbsp "approved" Olive Oil Organic Romaine Lettuce
1 Organic Orange Pepper 1 Organic Green Pepper 1 Organic Purple Onion 1/2 cup of organic cherry tomatoes
MARINADE INGREDIENTS 1/2 - 1 lb of grass fed "skirt" steak
1/2 cup of "approved" Olive Oil
1 tsp fresh squeezed organic lemon
1 tsp fresh squeezed organic lime
1 tsp minced garlic
1/2 tsp Dijon mustard
1/4 tsp "hot sauce" (If you want to add some extra spice only) 1 tsp Celtic sea salt or Himalayan pink salt
1/4 t cayenne pepper
(MARINATE OVERNIGHT) -
Using your cutting board and knife, cut the skirt steak into long strips.
In a glass container with a BPA-free lid place the steak in the container and pour over all the "marinade" ingredients over the steak. Using tongs or a fork, flip the steak so that it is well saturated and covered in the mixture. Store the steak in marinade covered overnight in the refrigerator.
The next day, using your large deep bowl. Fill the bowl half full of filtered water and 2 tsp of baking soda and rinse and soak your peppers, tomatoes and lettuce to remove dirt and any fungus that could be lingering.
Once they have been rinsed in the baking soda solution. Use your cutting board and knife to slice the cherry tomatoes in half and slice your peppers and purple onions into long strips and set them aside when done.
In your skillet place the 2 tablespoons of oil, 4 Tbsp's of "PhazeTacoSeasoning" into the skillet. Turn the skillet on "Low to Med" heat.
Pull out your marinated steak strips and place them into the heated oil and seasonings. Cook on low to med heat until medium well. Depending on your heat source...this could be between 8-12 minutes.
Once the meat is fully cooked throw in the peppers and onions. TURN UP THE HEAT to "med/high" for about 8 minutes "continuously tossing" the meat, peppers and onions so that they get cooked on all sides.
Once the peppers are slightly soft and a little browned from the heat "immediately" remove them from the heat source.
ASSEMBLING YOUR FAJITAS
Lay out the large leaves of romaine lettuce on the counter
With tongs or a fork add even amounts of meat, peppers and onions to each lettuce leaf.
Top it with the cherry tomatoes
You can also add extra flavors by adding garnishes like "fresh cilantro", "fresh organic scallions" or "avocado" etc. I didn't add those to this particular recipe but as long as the ingredient is "compliant" with the Phaze you are currently in. Feel free to make it taste better!
Did you make this recipe? Please share with other PhazeMembers what you thought about the recipe. What did you add as a garnish? Which one tastes the best?