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“Anything Goes” Fajitas

“Anything Goes” Fajitas Related:   gluten-free, gluten-free option, low-fat, meat, North America, Shabbat, vegetarian

Prep time: 45 mins + 3 hours or overnight marinating

Cook time: 45 mins

Yield: About 10 servings

What do you cook before Passover, when you are already anxious about the onslaught of kitchen duty about to begin? How do you impress your guests, even though they’re all family, when you invite them over the weekend before Pesach for the final chametz meal? As a pre-Passover meal, this easy and flavorful meal satisfied the meat eaters and the vegetarians in the family…and the already-overworked primary Passover chef. Prep time was minimal. Mealtime was self-serve and casual. Everyone was happy! I added a black bean and corn salad to ensure that the vegetarians got their protein fix. Seasoned rice could also be served with this meal. Now I am thinking that this could make a great post-Passover dinner, too. You can vary the amounts of these ingredients based on the number of guests and individual likes and dislikes.


  • Protein
  • 3 chicken breasts, cut into ½-inch strips
  • 1 pound flank steak (more if you have a lot of meat eaters)
  • 1 container firm tofu, drained and cut into ½-inch strips
  • Marinade
  • 3-5 cloves fresh garlic, minced (more if you like garlic)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • Fajita vegetables
  • 3 yellow onions, cut into strips
  • 3-4 fresh bell peppers, red, yellow, orange or green, cut into strips (I used all the colors)
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • Guacamole
  • 4 ripe avocados
  • Minced garlic, salt, pepper and fresh lemon juice to taste
  • For serving
  • 1 jar of your favorite salsa
  • 6 large tomatoes, diced
  • 3-4 Persian cucumbers, diced
  • ½ head iceberg lettuce, cut into shreds
  • 10-15 8-inch flour tortillas (use corn tortillas for a gluten-free option)


  • Clean and prepare chicken and beef and place in separate containers. Mix all spices together. Reserve about a tablespoon of the spices to sprinkle over drained and cut up tofu, which can be marinated about an hour before cooking. Add oil and lime juice to the remaining spice mixture and pour over the chicken and beef. Marinate overnight or for at least 3 hours.
  • To make guacamole, peel and mash ripe avocados and add garlic, salt, pepper and lemon juice to taste. Place in a tightly sealed container and refrigerate until ready to serve.
  • About 45 minutes before dinner, take out protein and fajita vegetable ingredients. Put sliced tofu in a bowl and sprinkle with spice mixture.
  • Heat 1-2 tablespoons olive oil in a large pan and sauté onions until soft and caramelized. Remove from pan and heat a bit more olive oil and sauté peppers. Add salt and pepper to taste. Sauté until they are your desired degree of tenderness. I like them on the crunchier side, while some people prefer them well done. Place in serving bowls when done.
  • Sauté seasoned tofu in the pan used for the peppers and onions, adding oil as needed. Sauté on each side until done and slightly brown or crisp. The seasoned tofu can also be baked in a 375-degree oven on a baking sheet lined with parchment paper. Add a little olive oil to the seasoning and bake until slightly browned. Place on a serving platter when done.
  • In the meantime, place the flank steak on a heated grill. Cook about 5 minutes on each side, more or less based on your rare to well-done meat preference. When done, slice into strips and place on a serving platter.
  • After removing the tofu from the sauté pan, place the seasoned chicken strips into the pan, and sauté until cooked through, a few minutes on each side. Place on a serving platter.
  • To serve, put out dishes with the cut-up tomatoes, cucumbers, lettuce, salsa and guacamole and heated tortillas and ring the dinner bell. They’ll know what to do. A black bean and corn salad or seasoned rice make great additional vegetarian side dishes for this dinner.
  • Notes:
  • You can buy a prepackaged fajita seasoning mix or make your own using the ingredients listed above. If using a prepackaged mix, add olive oil and lime juice to make a liquid marinade.
  • All prep (slicing the chicken and vegetables, marinating the meats and preparing the fajita toppings) can be done the day before or a few hours ahead of time—just store in the refrigerator until ready to use.

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