A couple of weeks ago I hosted a giveaway, and aside from the winner receiving a copy of my cookbook I also wanted to feature their winning recipe here on Spicie Foodie. All of the participants submitted fantastic recipes which you can see here, And The Cookbook Winner Is. The winner was Alisha aka Magic of Spice from The Ardent Epicure. She submitted a recipe for Tropical Fajitas. All I could say was O-M-G ! So without further ado I leave you with what has become one of my favorite recipes and definitely one of the best ones I have ever come across. Thank you to all the participants and very special thanks to Alisha for creating this stellar recipe.
© The Ardent Epicure.com
Tropical Fajitas, Kiwi Avocado Salsa and Ancho Honey Cream
Have I mentioned my unwavering love for fajitas? Well let me just say, if I am out to eat and they are on the menu, they are on my plate! As you probably already know they are a popular dish in Tex-Mex cuisine as well as in Mexican cuisine. It appears though that the dish originated in the Rio Grande Valley of Texas.
Aparently the “fajita” was originally skirt steak grilled over an open fire. The name originates from the Spanish faja, for “girdle” or “strip” describing the specific cut of meat. Today you can find this dish with any variety or combination of meats, poultry, fish, shellfish and vegetables. Or in our case here today fruits and vegetables.
Beautiful organic summer fruits and vegetables are in abundance at every farmers’ market, and a few in my garden as well. OK, I know, I probably spend a bit too much time roaming farmers’ markets…but hey it’s like a Christmas windfall out there :) So why not get them all together and let them play!
And of course a few flavorful sauces always help. Plus I purchased this adorable serving bowl set and just had to show it off :) Is my shopping gene showing?
© The Ardent Epicure.com
What you will need:
For the fajita seasoning
1/8th teaspoon sweet paprika
1/2 teaspoon cayanne pepper, ground
1/2 teaspoon cumin, ground
1 teaspoon raw sugar
1/2 teaspoon sea salt
1/2 tablespoon fresh ground pepper
For the marinade
(note you should marinade for minimum
20-30 minutes prior to grilling)
4 tablespoons coconut oil, melted
3 tablespoons rum (optional)
1 tablespoon lime zest
4-5 cloves black garlic, cousley chopped
(use 2-3 cloves garlic if you do not have black)
Fajita seasoning (use above or a mix)
For the fajitas
1 portabella mushroom, cut into strips
3 globe zucchini, sliced
(or 2 small zucchini, speared)
1 large small yellow squash, speared
1 large sweet onion, sectioned
3 sweet bell peppers, cut into thin strips
1 mango, cut into strips
2 small blood oranges, peeled and sliced
Large cast iron griddle or fajita pans
Grill or stove top
For the salsa
1/4 bunch fresh cilantro
2 fresh kiwi, chopped and halved
1 large avocado, chopped and halved
4 yellow tomatoes or tomatillos, chopped and halved
3 cloves garlic, chopped
1 yellow pepper, chopped (seed for less heat)
1 shallot, chopped
1 fresh lime, juiced
1 teaspoon olive oil
1/2 tablespoon cumin
Salt and pepper to taste
Food processor or blender
For the ancho honey cream
8 ounces sour cream
3 teaspoons ancho chili, ground
1/2 teaspoon honey, or to taste
Let’s get grilling:
Starting with our fajita seasoning, place all ingredients in a bowl and mix well.Now prepare your marinade by adding all ingredients in a shallow dish, or plastic bag if you prefer, mixing until fully incorporated.
Slice all of your fajita fruits and vegetables then place in the marinade, making sure everything is well coated. Refrigerate for minimum of 20 – 30 minutes up to several hours.
While you are waiting begin your salsa. Prepare your avocado and kiwi, setting half aside. Add the other half of both along with remaining ingredients into a food processor or blender, blending until smooth. Transfer to a container then fold in remaining avocado and kiwi. Chill until ready to use.
Now prepare your ancho honey cream by mixing in ancho chili and honey, then chill. Note: this is best at room temperature prior to serving.
If using a grill set to high and wait until grill has reached a minimum of 400 degrees. Use a cast iron or heavy grill proof pre-seasoned pan and place your mixture into the pan. Adding more coconut oil if needed. Note: If you are using fajita pans you will need 2 large, or do it in shifts. Shift your fruits and vegetables every now and then to brown evenly.They are done when vegetables are tender.
Serve with fresh tortillas and additional cilantro.
Serves 4-6
© The Ardent Epicure.com
What a fabulous guest post, this looks incredible! I love all the flavors, yum!! :)
Yes it is, isn’t it ! Alisha is a very talented woman and cook.
Oh wow! These look fantastic! I love fajitas! The hubby, not so much. Maybe these would change his mind :)
Yes Alisha’s fajita look so mouthwatering that it might just make your hubby fall in love with all fajitas:)
a fabulous guest post,congrats!
Thank you Alison:)
It is lunch time and I am seriously hungry for Mexican food right now! Love the tropical twist!
Well you know what to make for lunch Laura:)
you had me at ancho honey cream!!
It is a lovely thing!
Oh I love fajitas! These look amazing! The sauce, the marinade, they all sound so wonderful!
Agreed, agreed, agreed :)
Holy yum – I have often made fruit salsas, but never thought about using kiwi before. I can’t wait to try this out!
Hehe:) Alisha is so great at thinking up fantastic and creative recipes.
The fajitas look delicious! Salsa and sauce all sound great! My family would love this. Thanks for sharing.
Agreed and I can’t see anyone not loving this fajitas:)
Congrats Alisha, I loved this dish and I can see why you won. This is simply amazing looking, colorful and so tempting! Nancy fantastic guest post, I adore Alisha and her kitchen adventures!
Thank you Sandra! You know I also agree on your feelings for Alisha.
Fabulous recipe and congratulations to the Ardent Epicure….well deserved!
Thanks Ann!
Alisha always knows how to put together the freshest, best combination of ingredients to make up a most delightful meal, and this tropical fajitas is making me totally hungry! Love this guest post :-).
Couldn’t agree more Maya :)
Alisha can do veggies and fruits like no one else! I love the addition of rum in the marinade and the kiwi avocado salsa looks luscious!
Yes so true Priscilla! Me too.
This looks yum …delicious spread
Thank you Priti :)
Oh wow! Look at all those colors you have going on…absolutely gorgeous and I am sure they taste even better than they look :-)
Thanks and I couldn’t agree more!
Hi Nancy,
Thank you so much for featuring the recipe here…hope everyone enjoys :)
Hugs
Hi Alisha, Thank you for participating and guest posting. I think you can see that everyone is loving your amazing recipe:) Hugs back!
Alisha always creates great food Congrats to you Alisha! This fajita looks scrumptious and lucky you to receive a copy of Nancy’s cookbook!
Yes she does :) Aw thanks you are so sweet:)
I am so liking you blog…
Thank you Norma!
I had no idea about the origin of the name “fajita.” How interesting. I love the idea of this tropical veggie fajita. The dish looks complicated but I bet it is fun to make and even better to eat! Congratulations on winning the contest, Magic!
Hi Stevie, Alisha’s article is full of great information not to mention a delicious recipe. Agree it does look fun to make and even better to eat:)
An explosion of flavors! Beautiful dish.
Thank you!