School has started and so have the after school activities! I had a full week taking the kids to and from school, working, catering to house guests, keeping the house clean, and putting food on the table. I had been looking forward to the beginning of the school year thinking I was going to have all this time for myself, but in reality it is almost the last day of the week and I ask myself “where has the week gone?”

Tonight is one of those nights when the kids and I got home at 7:30 from their activities, a bit late for our family’s schedule. After rushing back home, I had not even thought about what to make for dinner. I rushed the kids to shower and had the full intent to have them in bed by 830, just 30 minutes over their usual bed time. Earlier in the week I had already exhausted ‘ol reliable,…spaghetti! We needed a fresh diverse, EASY, quick meal.  Looking in my pantry I had the inspiration to make fajitas!

Meat used to be a staple in our home, but it has been almost a year since I have bought any variety. Thus, my inspiration was for a vegetable version! With only about 15 minutes, I had no time to cook rice or beans, so tofu seemed to be the protein of choice. Tofu is a product that I highly recommend to have in hand. You can season it and have it cooked in minutes. I like to substitute eggs with tofu and make a breakfast taco that is somewhat similar to this recipe. We’ll save that for another day!

Onions and peppers were the source of phytonutrients, plant chemical health enhancing substances that are very important for the well being and proper functions of our body. The specific nutrients in bell peppers have been linked to the prevention of cell damage. One of the reasons fajitas are popular is because you can create your own combination of rich flavors to each individual fajita.  Cheese, grilled onions, pico de gallo, salsa are just a few of the traditional options.  Living in Texas for over 10 years, no fajita is complete without a dollop of Guacamole!  Using fresh avocados, the guacamole provides a dose of the best tasting healthy fats on earth. Overall a very balanced, healthy, and nutrient rich dinner that was on the table in 15 minutes!

Let’s check it out!

Ingredients:

1 Tbs of coconut oil (1 colher de sopa de óleo de coco)

1 large onion cut in long strips (1 cebola grande cortada em fatias longas)

2 cloves of garlic diced (2 cabeças de alho picadas)

1 green bell pepper cut in long strips (1 pimentão verde cortado em fatias longas)

2 red bell pepper cut in long strips (2 pimentões vermelhos cortado em fatias longas)

1 16oz container of firm tofu cut in strips (1 bloco de tofu)

1 Tbs of cumin ( 1 colher de sopa de cominho)

Salt and black pepper to taste (sal e pimenta do reino a gosto)

1 small jalapeno diced and seeds removed  (optional) (1 pimenta jalapeno se sementes picada – opcional)

2 Tbs of cilantro (2 colheres de coentro picado)

Tortillas – warmed ( I like the flax seed kind) 

Guacamole

2 avocados (2 abacates)

1/4 of onion small diced (1/4 de cebola picada)

1 small tomato diced (1 tomate cortado em cubos pequenos)

1 lime – juice (1 limão – suco)

Salt and black pepper to taste (sal e pimenta do reino a gosto)

Preparation

Melt the coconut oil in a large skillet, then add the vegetables in the order of Ingredients. Toss all the ingredients with the spices until you can see charred marks on the bell peppers. When you are about to remove from the heat toss in the jalapeno and cilantro. To make the guacamole scoop the avocado into a bowl, toss in the onion, lime juice, tomato, salt, and pepper. Slowly mix the ingredients together with a spoon breaking up the avocado as you mix (this will give you a chunky guacamole). Top the tortillas with the tofu mixture, avocado, and salsa of your choice. Serve with your choice of tortilla chips ( I love Late July’ tortilla chips).

Em uma frigideira grande esquente o óleo. Adicione as verduras uma de cada vez na ordem de ingredientes. Deixe cozinhar ate os pimentões terem marcas (tipo churrasco). Adicione o coentro e jalapeno no ultimo minuto antes de retirar do fogo. Para fazer a guacamole, coloque o abacate em um recipiente e junte o resto dos ingredientes. Com uma colher amasse todos os ingredientes juntos deixando pedaços de abacate (não e um purê). Sirva com tortillas e salsa de sua escolha.

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