The Ardent Epicure’s Tropical Fajitas, Guest Post

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.

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?

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

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