True fajitas are charcoal-grilled and are made with a high-fat cut of beef. Here we stir-fried low-fat boneless chicken breast in a hot wok--and it still came out nice and juicy.
To complement the chicken, pick tomatoes that are fully ripe but firm; they will give off enough juice for a good sauce. Ground pasilla chile lends a wonderfully earthy flavor and rich color to the sauce. Lime juice added just before serving gives a pleasant spark of flavor.
Fajitas are usually spooned into flour tortillas, but we used corn tortillas to save on fat grams. Serve these fajitas with nonfat sour cream or yogurt and salsa.
1 pound skinless boneless chicken breast, cut crosswise into 1/2-inch slices
4 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1 serrano chile, minced
2 tomatoes, diced
1 cup white mushrooms, cut in half
1 teaspoon pasilla chile powder
Crushed red chile peppers
1 tablespoon fresh lime juice
Spray large wok with non-stick cooking spray. Heat until very hot. Add chicken and quickly saute until lightly browned, 2 to 3 minutes. Remove from wok and keep warm.
If needed, spray wok again with non-stick cooking spray. Add garlic, onion, green pepper and serrano chile. Saute until vegetables are tender, 3 to 4 minutes. Add tomatoes and mushrooms. Cook 2 to 3 minutes.
Return chicken to wok. Stir in chile powder. Season to taste with salt and red chile peppers. Simmer just until hot. Stir in lime juice. Spoon onto tortillas to serve. Fold up taco style to eat. Makes 4 servings.
Each serving contains about:
195 calories; 194 mg sodium; 49 mg cholesterol; 3 grams fat; 21 grams carbohydrates; 23 grams protein; 1.88 grams fiber.