Instant Pot Fajitas

Dairy-free, Gluten-free

Instant Pot Fajitas and all the fixins!

Growing up, my family and I frequented our local Mexican restaurant for dinner (and by regularly, I’m talkin twice a week minimum). As tradition has it, I’ve ordered their fajitas nearly every time since I was about 12 years old and all that’s changed is the shirley temples that evolved into ice cold cadillac margaritas.

To this day, fajitas have been one of our go-to weeknight dinners, as I strive to make them taste just like home (or, our second home as we call it). And you can’t just stop at the meat and fajita veggies - no meal is complete without chips, guacamole, salsa, and cheese sauce! 

Much to my dismay, I am now dairy-free and thought this Cinco De Mayo, I would try out Core & Rind’s Cashew Cheesy Sauce and let me tell you... it DID NOT disappoint! My husband and I dove in face first like this sauce was the real deal! I met the founders of this cheesy goodness and even after catching them at the end of a long event day, they were both so welcoming and enthusiastic! I couldn’t help but give their sauce a try (Okay, okay... the sample they handed me with a crunchy tortilla chip may have sealed the deal). 

This Cinco De Mayo, try something new! Whip up these easy Instant Pot Chicken Fajitas and top with all the fixins! & Don’t forget the marg… 

Instant Pot Chicken and Veggie Fajitas

Prep Time: 20 minutes

Cook Time: 30-40 minutes (depends on method of cooking chosen)

What you’ll need:

Fajita Seasoning Ingredients -

• 2 Tbsp chili powder

• 1 Tbsp adobo seasoning (Frontier Co-Op brand) - or garlic pepper if this is unavailable

• 1 Tbsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp oregano

• 1/2 tsp paprika

Chicken Fajitas Ingredients- 

• 3 Tbsp avocado oil

• 2 Tbsp Fajita Seasoning

• ¾ cup water

• Juice of 1 lime

• 3-4 chicken breasts

Fajita Veggies Ingredients -

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 yellow onion, sliced

• 2 Tbsp avocado oil

• 2 Tbsp Fajita Seasoning

Guacamole Ingredients -

• 1 large avocado (or 2 small avocados)

• ½ lime, juiced

• Dash salt

• Dash pepper

• ½ tsp onion powder

• ¼ tsp garlic powder

• 1 roma tomato, diced

• ¼ yellow onion, diced

Fixins -

• White corn tortillas

• Fresh organic salsa

• Core & Rind Cashew Cheesy Sauce (Original)

• Organic black beans, rinsed and heated

• Siete gluten-free tortilla chips

What to do:

1. Mix together the fajita seasoning ingredients, set aside

2. In a bowl, add chicken, avocado oil, seasoning, water, and lime juice

3. Allow chicken to marinate for 30 minutes to 1 hour (optional)

4. If cooking in instant pot, add to instant pot and set to “chicken” and cook

If cooking on stove top, slice chicken thinly and add to large wok pan with sauce, cooking until the meat is cooked through (about 15 minutes)

1. Mix sliced veggies with avocado oil and seasoning in a pan on the stove

2. Sautee veggies until tender

3. Make guacamole - add avocado, lime juice, and seasoning to a bowl. Mash until creamy. Then, stir in tomatoes and onion. Taste with a chip to check flavor (may vary based on size of avocado)

4. Add chicken and fajita veggies to corn tortillas and top with all the goods!

Enjoy your Cinco De Mayo Fiesta! Arrrriba Arrrriba!

Xoxo

Danielle