Ingredients:

4 cups Onion I use Bermuda or Walla Walla Sweet onions
4 Green PeppersOmit this ingredient for those who have fibromyalgia
1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers
3/4 cup Nellie and Joes Key West Lime Juice (its sulfite-free)
1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning
1 1/2 cups Christian Brothers Dry Sherry
2 Tea. Franks Red Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Condiments: (Prepare in advance)

2 cups Romaine or Spring Green Lettuce Leaves, shredded (Iceberg lettuce has NO nutritional value.)
1 1/2 cups Colby/Jack Cheese, shredded
2 cups Tomato, chopped into inch chunks
4 Tbls. Shallots or Green Onions, chopped
1 Fresh Lime cut into slices to drizzle over the top of each fajita
cup. Sour Cream
cup. Guacamole
Your favorite Salsa
8-12 Flour or Corn Tortillas, 8 inch

1 Tbls. Olive Oil (for the Grill)

Directions:

Heat grill to 400 degrees. I use an electric pancake griddle. Once heated, spread about 1 Tbls. Olive Oil onto it and let it heat. Drain the fluid from the Chicken/Onion/Green Pepper mixture and set aside. Grill until the Onions are caramelized (brown), about 12 minutes, then add a bit more of the marinade liquid and cook a couple minutes longer. Scoop into a large bowl and serve with hot tortillas and cold condiments. Makes about 2 fajitas per person. Serves 4-5.

To build your fajita, lay out a tortilla shell, spread some sour cream and guacamole onto the shell, then layer in the rest of the ingredients as you prefer. Add a dash of hot sauce to top it off, roll the shell up and eat it. Delicious.

We use the left-over fajita filling to top our salads.

And if you really want to get fancy, you can purchase a cast-iron fajita platter and serve them sizzling hot! I just love that sound

Denice Moffat

Dr. Denice Moffat is a veterinarian and Certified Traditional Naturopath through the American Naturopathic Medical Association. She has a Master’s degree in Biology, a Bachelor’s in Animal Science, is certified in Contact Reflex Analysis and is a Teaching Karuna Reiki Master. She has taken classes in Neuro Emotional Technique, Cranio-Sacral Work, and has taken Dr. Randy Robirds’ Ener-Chi Quest Seminars. Dr. Moffat has been around veterinary medicine since 1974. She currently focuses on human AND pet health and preventative medicine. She has been practicing holistic and naturopathic healing techniques, alternative medicine, and integrative therapy almost exclusively since 1995. Dr. Moffat works on both animals and humans calling them the "family unit." Her focus is on using nutrition as medicine to bring the cells back to perfect health.