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Bite-sized Fajita Tapas

Summertime inspires more bite-sized meals... and less stress to pull together something fabulous. Who really wants to be stuck inside more than they have to be?

This idea for a portable fajita tapas bar is part taco-night and part date-night. Throw in a couple of kids and you’ve got the makings of a memory-maker. Your first step is going outside and assessing dinner location. Do you have a ledge or bench on the front porch? Check. Perhaps you have a screened-in back porch complete with a coffee table? Score! Now, keep scouting… is there a favorite nook in your yard where you can set up a card table, throw on an old blanket and make that your fajita bar? Ding! Ding! Ding! Now you’re in the spirit! Tapas are small savory dishes, enjoyed by those who want to slow down and enjoy the moment. Now that you have set the mood, it’s time to make the meal.

While chicken is the main ingredient in this recipe, I have opted to keep the sautéed onions and peppers separate. This is designed for those who prefer a vegetarian option or like to mix things up layering rice, avocado, onions, and peppers on a street taco. It doesn’t get much better than that.

 

BITE-SIZED FAJITA TAPAS

Serves 6-8

Ingredients

  • 1 sweet onion, sliced
  • 2 red peppers, sliced
  • ¼ teaspoon sea salt.
  • 1 tablespoon extra virgin olive oil
  • 1 Riceland boil-in-bag white rice
  • 2 chicken breasts, sliced cutlet into 4-6 thin pieces
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • ½ teaspoon cumin
  • 1 minced garlic
  • ½ teaspoon lime juice
  • ½ teaspoon coriander
  • 1 tablespoon pineapple juice
  • 1 avocado, sliced
  • 3 tomatoes, chopped
  • 1 cup salsa
  • 1 cup lettuce, shredded
  • 6 romaine lettuce leaves
  • ¼ cup sour cream
  • 1 cup shredded cheese
  • 1 package of mini street tacos, 24 count

 

 

Instructions

1. Heat 1 tablespoon of olive oil in cast iron skillet and add onions, peppers, and ¼ teaspoon sea salt. Sauté on medium-high heat until softened, approximately fifteen minutes. Add water if needed to keep from sticking. Turn off heat, remove and place in a pretty dish. Cover to keep in heat.

2. In a medium-sized bowl, add chicken breasts with 1 tablespoon olive oil, ¼ teaspoon salt, black pepper, cumin, garlic, lime juice, coriander, and pineapple juice.

3. Bring a pot of water to a boil and add one Riceland boil-in bag. Boil for ten minutes, drain, and place rice in a pretty bowl. Cover to keep in heat.

4. While rice is cooking, add 1 tablespoon of olive oil to skillet and cook chicken and marinade on medium-high heat. Turn over and cook on both sides for 5 minutes. One by one, remove chicken to a cutting board and slice into thin slices and add back to skillet until all chicken is sliced. Stir and continue sautéing another ten minutes or until internal temperature of chicken is 165 degrees. Turn off heat and cover.

5. With remaining ingredients, place them individually in separate bowls. Extra credit for interesting, pretty, or storytelling-provoking dishes and bowls.

6. Add dishes with hot ingredients to the table so that all ingredients are available, buffet style. Add small plates, napkins, and forks.

7.  Serve and enjoy!

 

nwafoodie is a hub for food happiness. The Women Bloggers member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. Her blog conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.